crust
2 1⁄4 cups raw slivered almonds
3⁄4 cup of pitted medjool dates
1⁄4 teaspoon salt
filling
1 1⁄4 cups mangoes
1⁄4 cup dried mango, cut up into pieces and soaked for 10 minutes
topping
your favorite fruit (banana, kiwi, strawberries, blueberries...)
DIRECTIONS
Food process the almonds, medjool dates, and salt until they become coarse crumbs.
Get a 9 in pie pan and using your hands or a rubber spatula, press the almond mixture into the form of a crust.
Plastic wrap the crust and put in the freezer for about 15-20 minutes.
Meanwhile, blend the mango and the soaked dried mango until smooth. Leave in refrigerator until ready to assemble tart. (Pineapple can be used in place of mango).
Pour the filling over the crust and top off with fruit. Cover the entire tart.
Refrigerate for at least an hour. Preferably, overnight.
Enjoy!
READY IN 24 hrs 40 mins
SERVES 6-8
