A deceptively intricate-looking summer tart that is actually incredibly simple to make. This tart has a wonderfully crumbly base and a light, honey-sweetened creamy ﬁlling, requires zero cooking at all and results in the most stunning and delicately sweet dessert. A perfect addition to a Christmas feast.
- 400g store-bought digestive biscuits
- 125g butter, melted
- 250g cream cheese (Philadelphia is best)
- 250g ricotta cheese
- 2-4 tbsp. honey (to taste)
- 1 tsp. vanilla extract
- 3-4 medium mangoes, peeled, seeded and thinly sliced
Make the base:
- Place the biscuits in the bowl of a food processor. Process on high until very ﬁnely ground.
- Add the melted butter and process until well mixed.
- Transfer the biscuit mixture to a 30cm ﬂuted tart tin with a removable base. Use your hands to press the mixture into the tart tin ﬁrmly and evenly. Tip: you can use the base of a measuring cup to help really press down and smooth out the crumbs. Transfer the tin to the fridge to chill while you make the ﬁlling.
Make the filling:
- Place the cream cheese, ricotta cheese, 2 tbsp. honey & vanilla into the bowl of a food processor. Process until very smooth and creamy. Taste and add more honey if needed.
- Pour this ﬁlling mixture into the chilled tart base and use a spatula to smooth it out evenly. Cover wit plastic wrap & place the tart back into the fridge to chill for at least 15 minutes, or up to overnight.
- Shortly before you are ready to serve the tart, take it out of the fridge and top it with the sliced mango. Fan out the thin slices and arrange them in concentric circles for a lovely ﬂower-petal like look, or get creative & create whatever design you like! Serve right away.
- Leftovers keep very well in an airtight container in the fridge for up to 3 days.
Prep time: 1 hour
Cook time: 0
Recipe created by Matters of the Belly.