This exotic recipe for mango tartlets tastes amazing and doesn't call for any cooking - the work's all done in the fridge and freezer
Ingredients
- 250g tub quark
- 100g low-fat yogurt
- 4 tbsp caster sugar
- Finely grated zest of 1 large lemon
- 3 tbsp lemon juice
- 2 ripe but firm mangoes for the tart cases
- 150g blanched almonds
- 125g pitted fresh dates, chopped
Method
- 1. Make the tart cases. Put the almonds into a food processor and grind until quite fine. Add the dates and whizz until it resembles a sticky but slightly crumbly dough.
- 2. Line 4 fluted tartlet tins (10cm across the top; 7.5cm across the base) with cling film. Divide the mixture evenly between the tins, then press onto the base and up the sides. Freeze for 30 minutes.
- 3. Meanwhile, in a large bowl, beat the quark, yogurt, sugar and lemon zest until smooth, then gradually beat in the lemon juice. Cover and chill.
- 4. Just before serving, remove the tart cases from the tins and discard the cling film. Spoon the lemon filling into each 1 and lightly swirl the top.
- 5. Peel the mangoes and slice the fruit away from either side of the flat stone in 1 piece. Lay each mango ‘cheek’ flat on a board and cut lengthways into long thin slices. Bend each slice into a horseshoe shape and pile generously on top of each tartlet. Serve immediately before the cases become soft.
Nutritional info
Per serving: 431kcals, 21.4g fat (1.9g saturated), 19.3g protein, 43.2g carbs, 41.9g sugar, 0.1g salt
Chef's tip
The tartlet cases are made from a mixture of ground almonds and dates rather than pastry. It’s important not to add the filling too early or they will go soft.