Delicious mango and berry tarts

These delicious fruity tarts are absolutely perfect as the nights start to heat up! With a fresh and creamy filling that’s topped off with summer berries, this dish is the perfect dessert for any kind of special occasion you have coming up.

And with a completely dairy-free ingredients list, this healthier treat won’t leave you feeling guilty afterwards! These are best served fresh however if needed, you can store the cream in the fridge for a few days before serving. Enjoy!

Ingredients

• 1 1/4 cups (185g) plain flour
• 1/3 cup (40g) almond meal
• 2 tbs icing sugar mixture
• 100g Nuttelex spread
• 1 egg yolk
• 500g frozen chopped mango
• 1 large frozen banana, coarsely chopped
• 1½ cups (375ml) unsweetened almond milk
• Sliced mango, to serve
• Sliced strawberries, to serve
• Blueberries, to serve
• Torn raspberries, to serve
• Honey, to serve

Method

1. Process flour, almond meal, icing sugar and Nuttelex in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together. Turn onto a floured surface. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest
2. Preheat oven to 200C. Grease six 11cm round fluted tart tins with removable bases. Divide the pastry into 6 portions. Roll out each portion on a lightly floured surface to a 3mm-thick disc. Line the tins with the pastry. Trim the excess pastry. Place in the fridge for 30 mins to rest.
3. Line the pastry cases with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until light golden. Set aside to cool completely.
4. Place the chopped mango, banana and almond milk in a clean food processor. Process until mixture is smooth and creamy.
5. Divide the mango mixture among tart cases. Top with sliced mango, strawberries, blueberries and raspberries. Drizzle with honey. Serve immediately.