Mango fig tart with walnut base

Antoine Long
not easy
5 1
50 mins
50 mins


Servings: 12
  • 7-10 Tbsp Oil
  • 125 g Butter
  • 100 g Walnut kernels
  • 120 g Rusk
  • 8 sheets white gelatine
  • 1 (approx. 450 g) ripe mango
  • 500 g Cream yoghurt
  • 75 g Sugar
  • 1 package Vanilla sugar
  • 200 g Whipped cream
  • 350 g Figs (7-8 pieces)
  • 5 TABLESPOONS Acacia honey
  • 5 TABLESPOONS redcurrant jelly
  • 7-10 Tbsp Freezer bag
  • baking paper


  1. 1

    Brush a cake plate with some oil. Place the rim of a springform pan (26 cm Ø) on top. For the nut base, melt butter in a saucepan. Roughly chop the walnuts. Put the rusks in a freezer bag, close it and roll over with a cake roll until the contents are coarsely crumbled.

  2. 2

    Mix nuts, rusk and liquid butter well. Pour into the rim of the cake tin, press it into the cake base and chill for approx. 30 minutes.

  3. 3

    For the mango cream, soak gelatine for 5-10 minutes in cold water. Peel the mango, cut the flesh off the stone and dice roughly. Place in a tall mixing bowl and blend finely with a hand blender.

  4. 4

    Mix mango, yoghurt, sugar and vanilla sugar. Squeeze the gelatine and dissolve in a small pot at very low heat. Remove from the heat. Stir 4 tbsp. yoghurt cream into the gelatine. Then stir everything into the rest of the yoghurt cream.

  5. 5

    Chill for 10-15 minutes.

  6. 6

    Whip the cream until stiff. Fold cream in portions into the yoghurt cream. Spread the cream evenly on the nut base. Chill for about 4 hours.

  7. 7

    Wash, clean and quarter the figs. Heat honey and jelly while stirring. Add the figs, carefully turn them and let them cool down.

  8. 8

    Remove the cake from the edge of the mould. Place figs and stock on the cake shortly before serving. Serve with whipped cream.

Nutrition Facts

370 kcal
32 g
24 g
5 g