mango tart with date and macadamia crust

serves 8

2 tablespoons ground almonds

225 g (8 oz/1¼ cups) pitted dried dates

120 g (4¼ oz/¾ cup) macadamia nuts

2 teaspoons agar agar powder (see note)

2 large ripe mangoes

Lightly grease a round 20 cm (8 inch) spring-form cake tin. Dust the base with the ground almonds.

Place the dates in a heatproof bowl and pour over enough boiling water to cover. Stand for 20 minutes. Drain well and coarsely chop the dates.

Put the dates and macadamia nuts in a food processor and process until well combined. Press the date mixture in an even layer into the base of the tin.

Put 125 ml (4 fl oz/½ cup) water in a small saucepan and add the agar agar. Set aside for 5 minutes to soak. Bring to the boil over high heat, stirring. Reduce the heat and simmer gently for 3–4 minutes or until the agar agar is completely dissolved. Remove from the heat.

Peel the mangoes, remove the stones, roughly chop the flesh and place it in a blender and blend until smooth. Add the mango purée to the agar agar mixture, stirring constantly until evenly combined. Working quickly, pour the mango mixture into the tin. Cover with plastic wrap and refrigerate for at least 2 hours, or until set. Transfer to a serving plate, cut into slices and serve.

The mango tart can be stored, covered, in the refrigerator for up to 3 days.

Note: Agar agar is a natural gelling agent made from seaweed and can be used instead of gelatine. It only dissolves in boiling water. It is available from health food stores.