Imported from Instagram
No-Bake Mango-Date Tart
A quick, no-bake summer tart with a biscuit-and-butter crust and a creamy mango-date filling. The tart is chilled until set and finished with fresh fruit.
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Ingredients
- 2 plain biscuits
- melted butter
- mango (Used to make the mango-date purée; the quantity is unclear in the OCR.)
- 4 Medjool dates
- heavy whipping cream (Quantity unclear in the OCR.)
- powdered sugar (Quantity unclear in the OCR.)
- fresh fruit (For topping.)
Steps
- 1
Grease a 25 cm round, 3.5 cm deep loose-base tart pan.
- 2
Process the plain biscuits in a blender until finely crushed.
- 3
Add the melted butter to the biscuit crumbs and combine.
- 4
Press the biscuit mixture evenly over the base and up the sides of the prepared tart pan. Place the pan on a tray.
- 5
Refrigerate the crust for at least 1 hour.
- 6
Blend the mango and Medjool dates at high speed to make the mango-date purée.
- 7
Prepare the filling by combining the heavy whipping cream, mango-date purée, and powdered sugar.
- 8
Add the filling to the prepared crust.
- 9
Refrigerate the tart overnight for the best result.
- 10
Top the chilled tart with fresh fruit before serving.
Notes
Several quantities are obscured or unreadable in the supplied carousel OCR, including the amounts of melted butter, mango, heavy whipping cream, and powdered sugar. The source specifies a minimum 1-hour crust refrigeration and recommends refrigerating the assembled tart overnight.
Nutrition per serving
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