You may also like
Categories:
butter graham crackers walnuts gelatin mango yogurt sugar vanilla heavy cream Acacia honey red currant fresh figs
Viewed: 16 - Published at: 2 years agoIngredients
- 1/2 cup butter
- 1 1/3 cups graham crackers, crumbled
- 3/4 cup walnuts, chopped
- 8 sheets gelatin or 2 tbsp powdered gelatin
- 1 None mango, peeled, pitted and pureed
- 2 cups yogurt
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup heavy cream, whipped to stiff peaks
- 1/3 cup acacia honey
- 1/4 cup red currant jelly
- 12 oz fresh figs, quartered
Method
- Lightly grease a 10 inch loose-bottomed tart pan. Melt butter then remove from heat and mix with cookie crumbles and walnuts. Spread into prepared pan and press down. Chill for 30 mins.
- Meanwhile, bloom gelatin in cold water for 5 mins. Mix mango puree, yogurt, sugar and vanilla extract. If using sheet gelatin, squeeze out any excess water then mix with 3 tbsp mango yogurt and gently heat until gelatin melts. Combine with remaining mango yogurt and chill for 10-15 mins, until beginning to set. Fold in whipped cream then spread over tart base and chill for 4 hours.
- To finish, heat honey and jelly. Toss with figs and allow to cool. Remove tart from pan and place on a cake plate. Arrange figs on top and serve.
