Name: Gluten-free coconut, macadamia and lime tart with mango
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 200 gm macadamia nuts, soaked in cold water for 20 minutes, drained; 250 ml coconut cream (1 cup); 60 gm coconut oil, melted; 50 ml coconut syrup or honey, plus extra for drizzling (optional); 1 tsp vanilla bean extract; Finely grated rind of 1 lime, plus extra to serve; 2 mangoes, thickly sliced; Coconut flakes and lime wedges, to serve; Coconut base; 160 gm fresh dates, pitted and coarsely chopped; 120 gm coconut flakes; 100 gm macadamia nuts; 1 tbsp coconut cream

Gluten-free coconut, macadamia and lime tart with mango

The ultimate make-ahead, no-guilt sweet treat.

This is the ultimate do-ahead, no-guilt sweet treat, full of tropical flavours and perfect for summer. We’ve opted for mango, but papaya, banana, passionfruit or pineapple would also make great partners. The tart will keep in the freezer for up to two weeks – just take it out about half an hour before you serve it.

Ingredients

200 gm macadamia nuts, soaked in cold water for 20 minutes, drained

250 ml coconut cream (1 cup)

60 gm coconut oil, melted

50 ml coconut syrup or honey, plus extra for drizzling (optional)

1 tsp vanilla bean extract

Finely grated rind of 1 lime, plus extra to serve

2 mangoes, thickly sliced

Coconut flakes and lime wedges, to serve

Coconut base

160 gm fresh dates, pitted and coarsely chopped

120 gm coconut flakes

100 gm macadamia nuts

1 tbsp coconut cream

Method

Main

1.For coconut base, process ingredients and a good pinch of sea salt flakes in a food processor to coarse crumbs, then press into the base of a 21cm-diameter springform cake tin and freeze while you make the filling.

2.Process macadamia nuts and 2 tbsp coconut cream in a food processor until nuts are very finely chopped, scrape down sides, add another 2 tbsp coconut cream and process until very smooth. Add coconut oil, coconut syrup, vanilla, lime rind, remaining coconut cream and a pinch of sea salt, process until very smooth, then pour onto base, smooth top and freeze until firm (4-6 hours). Tart will keep frozen for up to 2 weeks; remove from freezer 30 minutes before serving.

3.Remove tart from tin and top with sliced mango, and scatter with extra lime rind and coconut flakes. Cut into wedges with a hot, wet knife, drizzle with a little extra coconut syrup and serve with lime wedges.

Styling by Emma Knowles

Styling by Lucy Tweed

Ingredients

Method

Main

Related stories