Make the most of the Aussie mango season with this delicious tart with creamy labne, macadamia base and hint of lime – the perfect light summer treat.
Ingredients
907g Chobani Plain Low Fat 2% Greek Yoghurt
180g (2 cups) rolled oats
100g macadamias
20g (1/3 cup) moist coconut flakes
60g (1/4 cup) coconut oil
90ml maple syrup
250g chopped fresh mango
1 lime, rind finely grated, juiced
2 tbsp boiling water
3 tsp gelatine
220g ctn extra-light cream cheese
Lime rind, extra, to serve (optional)
Directions
Step 1
Place a fine sieve over a bowl. Line with a double layer of muslin. Place yoghurt in muslin. Bring edges together to enclose. Place in fridge overnight to drain.
Step 2
Preheat oven to 180°C/160°C fan forced. Lightly grease a 3.5cm-deep, 24cm base( measurement) fluted tart tin with a removable base with coconut oil.
Step 3
Process oats, nuts and flakes in a food processor until coarsely chopped. Add oil and 2 tbs syrup. Process until a sticky mixture forms. Press over base and side of prepared tin. Bake for 20 minutes or until golden. Cool.
Step 4
Process mango, rind, 1 tbs juice and 2 tsp syrup until smooth. Place water in a heatproof bowl. Sprinkle with gelatine. Whisk. Slowly add gelatine mixture to mango mixture, processing until smooth. Reserve 1⁄4 cup mango mixture. Add cream cheese and remaining syrup to mango mixture. Process until smooth. Add yoghurt. Process to combine.
Step 5
Pour yoghurt mixture into prepared tin. Dollop reserved mango mixture over tart. Swirl with a knife. Place in fridge for 6 hours or until set. Sprinkle with extra lime rind, if using.
