12 – Mango tart

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Ingredients – Soft dry apricots, pecan and cashew nuts, mango, pineapple, clementine & agave nectar

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Very creamy and refreshing, this tart is a nice fruity end to a nice meal. The soft dry apricots and nuts crust is delicious and could be easily eaten on its own. I will keep this combo in mind when making power nut bars.

Here is how to make this fruity summer tart (using a standard coffee mug):

Makes 4 tartelettes

For the crust

1 cup of soft dry apricots

1 cup of pecan nuts

For the fruity layer

1 cup of cashew nuts

1 mango

1/2 small pineapple

1 clementine

3 tbsp of agave nectar

– To make the crust simply blend the apricots and pecan nuts together. Once you obtain a delicious sticky mixture, just press it down your tartelette dishes and put them in the fridge while making your fruity layer.

– To make the fruity layer you only need to blend the cashew nuts (pre-soaked in water for at least one hour to make them soft), then add all the fruits and the agave nectar. Blend well until you have a creamy mixture.

– Take the tartelette dishes out of the fridge and pour the fruity mixture on top.

– Put them in the freezer for at least 1 hour.

– Take them out of the freezer 15 minutes before serving. You can add grated coconut or fresh fruits on top if you want.

– Et voilà!

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