Mango and Berry Cheese Tart
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Prep Time: 35 minutes
Cooking Time: 10 minutes
150 g sugar-free biscuits
100 g rolled oat
100 g unsalted butter, melted
250 g mango, pureed (1 ½ cups)
250 g cream cheese
1 tablespoon lemon juice
1 teaspoon vanilla bean paste
90 g Natvia (1/2 cup)
blueberries, for garnishing
raspberries, for garnishing
desiccated coconut, for garnishing
- Combine the biscuits and rolled oats in the bowl of a food processor. Blitz until fine. Add the butter and process until combined.
- Press into the bottom of a 15cm tart tin. Poke a few holes in the base and then bake for 8-10 minutes. Remove from the oven and allow to cool completely. Remove from the tart tin carefully.
- Wipe the food processor clean and then add the cream cheese lemon juice, vanilla, Natvia & quarter of the mango puree. Process until smooth.
- Spread over the base of the tart shell. Top with the mango puree. Decorate with the berries and some desiccated coconut.
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