Ingredients
250g packet Ginger Nut Biscuits
1/4 cup desiccated coconut, toasted
1/2 tsp ground nutmeg
100g unsalted butter, melted
Sliced mango and white chocolate curls, to decorate
Filling
1 large ripe mango (450g), peeled, chopped
1 tblsp powdered gelatine
300ml tub thickened cream
1/3 cup caster sugar
100g white cooking chocolate, finely chopped
1 cup Greek yoghurt
Method
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Lightly spray a 25cm round (top measurement) x 3.5cm deep loose-base flan tin with oil.
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Process cookies in a food processor until crushed. Add coconut, nutmeg, and butter. Process until combined. Press the mixture firmly over the base and side of the prepared tin. Refrigerate while preparing filling.
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To make the filling, blend mango in a blender until smooth. You will need 1 cup of mango puree.
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Sprinkle gelatine over 1/4 cup cold water in a small heatproof jug. Sit jug in a pan of simmering water. Stir until gelatine is dissolved. Remove.
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Heat cream and sugar in a medium saucepan over medium heat until hot. Do not boil. Remove from heat. Whisk in the gelatine mixture. Add chocolate. Whisk until smooth, then whisk in mango puree, followed by yoghurt until combined. Strain the mixture into a large jug. Pour into biscuit crust. Refrigerate for 6 hours, or overnight until set.
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To serve, remove tart from the tin. Transfer to a serving plate. Decorate with extra sliced mango and chocolate curls.