TIP: For easy chocolate curls, simply run a vegetable peeler down the side of a block of chocolate.Â
Ingredients
Method
Lightly spray a 25cm round (top measurement) x 3.5cm deep loose-base flan tin with oil.
Process cookies in a food processor until crushed. Add coconut, nutmeg, and butter. Process until combined. Press the mixture firmly over the base and side of the prepared tin. Refrigerate while preparing filling.
To make the filling, blend mango in a blender until smooth. You will need 1 cup of mango puree.
Sprinkle gelatine over 1/4 cup cold water in a small heatproof jug. Sit jug in a pan of simmering water. Stir until gelatine is dissolved. Remove.Â
Heat cream and sugar in a medium saucepan over medium heat until hot. Do not boil. Remove from heat. Whisk in the gelatine mixture. Add chocolate. Whisk until smooth, then whisk in mango puree, followed by yoghurt until combined. Strain the mixture into a large jug. Pour into biscuit crust. Refrigerate for 6 hours, or overnight until set.
To serve, remove tart from the tin. Transfer to a serving plate. Decorate with extra sliced mango and chocolate curls.
