The Care and Feeding of Mermaids : Mango Banana Coco Cream Tart


Hello my lovely Merfriends!  Christmas is fast approaching and as I play in the waves at my Winter/Summer home near Papua New Guinea, I dream of divine holiday deserts, created with the local luscious banana, mango and coconut fruits…

Crust:

  • 1 cup almond meal

  • 1/3 cup cane sugar

  • 2 tablespoons soft butter

  • pinch of sea salt

In a medium bowl mix together almond meal with cane sugar, soft butter and sea salt. Once this is thoroughly combined it will resemble wet sand. Dust into bottom of a lined tart tin. Once dusted crust in in place pat down gently with your clean hands to secure in place (If you like a thicker crust you can double the crust recipe) and put in the fridge for a couple hours.

Fruit:

  • 2 cups sliced fresh mango

  • 2 bananas

  • 1 tablespoon coconut nectar (optional)

  • 1 teaspoon vanilla extract

  • Coconut cream

To prepare the fruit:

Wash and slice the mango and bananas then coat with the coconut nectar and vanilla and put in the dehydrator for 30-60 minutes, this softens and sweetens them.  Spread your coconut cream into the crust and top off with your fruit.  Place into a cool grotto to set for several hours, slice and enjoy!