Mango Frangipane
We absolutely love The Great British Bake Off, it’s our favourite time of the week, and our favourite part is the end when you find out what next week’s challenges are. Why? Because it means we can start planning my #GBBO recipe.
So this week on GBBO it’s frangipane week. We’ve never actually made a frangipane tart before, so this recipe took quite a few attempts to perfect but it was well worth it!
The crust really is delightful – We tried a few different ingredient combinations, but this definitely was the best. The honey gives it a lovely sweet taste – but don’t make the mistake of adding too much, 2 tablespoons is just perfect.
This recipe should save for a couple of days in the fridge.
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Based on 3 Review(s)
Serves
12
Prep
1 hr 20 mins
Cook
15 mins
Total Time
1 hr 35 mins
Dietary
Ingredients:
For the crust:
50g/2oz coconut flakes
250g/9oz almond flour
2 tbsp. coconut oil, melted
2 tbsp. agave nectar
For the filling:
230g/8oz greek yoghurt
1 tbsp. vanilla extract
2 tbsp. agave nectar
2 mangoes, sliced
1 punnet fresh raspberries
Sprinkle of sea buckthorn powder (optional)
Method:
1. Preheat oven to 175C/350F.
2. Process the almond flour and shredded coconut until finely ground then add the melted coconut oil and agave nectar. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
3. Grease the pie tin and transfer the dough mixture. Press the mixture evenly to the bottom and sides of the tin.
4. Bake for 12-15 mins then leave to cool for at least 1 hour.
5. Whilst the pastry is cooling make the cream filling by whisking the greek yoghurt, vanilla extract and agave nectar until thick. Refrigerate for at least 30 mins.
6. Once everything has cooled, add the cream to the pie and spread evenly.
7. Top with the sliced mangoes and fresh raspberries. We've also added a sprinkle of sea buckthorn powder too!
