Name: Peach and raspberry tart with mango coulis
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 250 gram packet plain sweet biscuits, such as nice or marie; 100 gram unsalted butter, melted; 500 gram light cream cheese, softened; 1/2 cup (110g) caster sugar; 1 tablespoon malibu (optional) or lemon juice; 3 peaches, stones removed, cut into wedges; 125 gram raspberries; Mango coulis; 2 mangoes, peeled, chopped; 2 tablespoon pure icing sugar; 1 tablespoon lemon juice

Ingredients

250 gram packet plain sweet biscuits, such as nice or marie

100 gram unsalted butter, melted

500 gram light cream cheese, softened

1/2 cup (110g) caster sugar

1 tablespoon malibu (optional) or lemon juice

3 peaches, stones removed, cut into wedges

125 gram raspberries

Mango coulis

2 mangoes, peeled, chopped

2 tablespoon pure icing sugar

1 tablespoon lemon juice

Method

1.Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined.

2.Using base of a glass, press biscuit mixture into base and sides of six 8cm round loose-based tart pans. Alternatively, use one 22cm tart pan. Transfer to fridge. Chill for 30 mins, until firm.

3.Using an electric mixer, beat cream cheese, sugar and Malibu or lemon juice until smooth. Spoon mixture into tart bases. Chill for 30 mins

4.To make mango coulis, place mango, sugar, lemon juice and 2 tbsp water in a blender. Blend until smooth. Strain through a fine sieve.

5. Place peach and raspberries on tarts and drizzle with mango coulis. Serve.

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