INGREDIENTS
145g (1 cup) roasted salted macadamias
50g (1/2 cup) rolled oats
30g (1/2 cup) moist coconut flakes
1 tablespoon coconut sugar
75g butter, melted
2 mangoes, peeled, thinly sliced
2 passionfruit, halved
Toasted flaked coconut, to serve
METHOD
Preheat the oven to 180C/160C fan forced. Grease a 22cm fluted tart tin with removable base with olive oil spray. Place macadamias, oats, coconut and sugar in a food processor. Process until finely chopped. Add the butter and process until the mixture just comes together. Wipe the bowl of the food processor clean.
Press the mixture firmly into the base and side of the prepared tin. Place in the fridge for 10 minutes. Place the tin on a baking tray. Bake for 10-15 minutes or until the base is lightly golden. Use the back of a spoon to flatten the base and side of the pastry case evenly. Set aside to cool.
For the filling, process the quark and cream cheese until smooth. Pour the lemon juice into a small heatproof bowl. Sprinkle gelatine over the lemon juice. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Use a fork to stir to dissolve gelatine. Add to the cream cheese mixture and process until smooth. Add the maple syrup and vanilla. Process to combine. Pour into the cooled tart base and smooth the surface. Place in the fridge for 1-2 hours or until just set.
Remove the tart from the tin. Curl mango slices and place on top of the tart. Drizzle over the passionfruit pulp and scatter with the toasted coconut.