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Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
12
Peanut Praline
- 1/4 cup unsalted roasted peanuts, roughly chopped
- 1/2teaspoons dried chilli flakes
- 1/2 cup caster sugar
- 1tablespoons Woolworths pure honey
- 500grams gingernut biscuits
- 250grams unsalted butter, melted
- 500grams cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup caster sugar
- 1teaspoons vanilla extract
- 1 Calypso mango, peeled, thinly sliced
- 2tablespoons small mint leaves
- 1 lime, zested
Description
Learn how to make a no-bake cheesecake tart topped with a sweet and spicy praline and juicy mango. Serve it at your next barbecue to have guests raving.
Instruction tip
Tip:Chop and freeze any overripe mango flesh, then use it up in relishes, juices and desserts.
Method
Step 1 of 5
Grease a 24cm (3.5cm deep) round loose-based fluted tart pan.
Step 2 of 5
Place biscuits in a food processor and process until they resemble breadcrumbs. Add butter and process until combined. Using back of a metal spoon, press mixture over base and side of pan. Refrigerate for 30 minutes or until base is firm.
Step 3 of 5
Meanwhile, place cream cheese, sour cream, sugar and vanilla in cleaned food processor and process until smooth and combined. Spoon mixture into tart base. Smooth top. Refrigerate for 4 hours or overnight, if time permits, or until set.
Step 4 of 5
Meanwhile, to make the peanut praline, spread peanuts over a baking paper-lined tray. Place chilli, sugar, honey and cup water in a medium saucepan over medium heat and stir until sugar has dissolved. Bring to the boil over high heat and boil, without stirring, for 8 minutes or until golden brown. Pour caramel over peanuts, tilting tray to spread evenly. Set aside for 30 minutes or until set. Finely chop.
Step 5 of 5
Remove tart from pan and transfer to a plate. Serve topped with mango, mint, peanut praline and zest.
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