Ingredients

· 1¼ cup plain flour

· 40 g almond meal

· 2 tablespoons icing sugar mixture

· 100 g Nuttelex spread

· 1 egg yolk

· 500 g frozen mango, chopped

· 1 frozen banana, chopped

· 1½ cup almond milk

· Sliced mango, to serve

· Sliced strawberries, to serve

· Blueberries, to serve

· Honey, to serve

Method

Process flour, almond meal, icing sugar and Nuttelex in a food processor until the mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together. Turn onto a floured surface. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes. Preheat oven to 200°C. Grease the tart tins with removable bases. Divide the pastry into portions. Roll out each portion on a lightly floured surface to a disc. Line the tins with the pastry. Trim the excess. Place in the fridge to rest. Line the pastry cases with baking paper and fill with pastry weights. Bake for 15 minutes. Remove the paper and weights. Bake until light golden. Set aside to cool completely. Process the chopped mangoes, banana and almond milk until smooth and creamy. Divide the mango mixture among tart cases. Top with sliced mango, strawberries, blueberries and raspberries. Drizzle with honey. Serve immediately.