Gluten-Free Almond and Mango Tart
For the Crust:
- 200g (360ml) almond meal
- 30ml caster sugar
- 30ml cocoa powder
- 100g (110ml) unsalted butter
For the Filling:
- 60g (65ml) soft unsalted butter
- 200g almond sprinkles
- 50g (60ml) caster sugar
- 3 large fresh mangoes
- 60ml honey
To make the Crust:
Preheat the oven to 180°C. Place the almond meal, sugar and cocoa powder in a food processor. Add butter and process until a dough forms.
Grease a Le Creuset 24cm Fluted Flan Dish. Spread the crust dough on the bottom and sides of the flan dish. Place in the oven and bake for 30 minutes. Remove and allow to cool.
To make the Filling:
Place the butter, almond sprinkles and sugar in a food processor. Process until well blended. Spoon into the cooled flan dish and spread evenly. Place in the oven and bake for 20 minutes. Remove and leave to cool.
Peel and thinly slice the mangoes. Arrange the sliced mangoes on top of the tart and drizzle with honey.