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Mango Easter tart

Mango Easter tart

Make a statement at Easter with this spectacular Easter tart! Is Easter over? This recipe still tastes delicious. Simply omit the Easter eggs and garnish with extra mango balls or chocolate shavings. Or decorate with chocolate holly leaves at Christmas.

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Mango Easter tart

  • 250 g ginger biscuits
  • 90 g butter
  • 8 sheets of gelatine
  • 3 mangoes
  • 250 ml whipping cream
  • 500 ml low-fat quark
  • 75 g Easter eggs
  • 10 g fresh mint

Kitchen tools

  • Springform baking tin 24 cm
  • Baking paper
  • Food processor
  • Blender or hand blender
  • Mixer

Preparation method

  1. Line the base of the springform with baking paper. Place the biscuits in the blender and blitz to a fine crumble. Melt the butter in a saucepan. Pour the melted butter into the blender while is in running to bind the biscuit crumbs. Spread the mixture over the base of the springform and press it down well with the back of a spoon. Put in the fridge until needed.
  2. Soak the sheets of gelatine in cold water for 5 minutes. Cut the mango into two halves along the stone. Or use a mango slicer. Use a melon baller to make about 18 balls of mango. Reserve as a garnish. Remove the remaining mango flesh from skin. Purée it in the blender or with the hand blender until smooth.
  3. Heat half the mango purée in a saucepan. Add the squeezed gelatine and stir until it has dissolved. Remove from the heat and stir in the rest of the mango purée. Put in the fridge until needed.
  4. Beat the whipped cream until stiff with the mixer. Mix the mango purée through the quark and then spoon the whipped cream as lightly as possible though the mixture. Spread the mango and cream mixture over the base of the tart. Leave the tart in the fridge for at least 4 hours to stiffen.
  5. Remove the springform. Garnish the top of the tart with the mango balls, Easter eggs and mint leaves.


Nutrition value per person/bite

415 kcal
8 g
24 g
14 g
40 g
32 g
3 g

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