greek yoghurt tart with mango

Cook time : 40mins

Serves 8

Per serving : 302kCal / Carbs 18g / Protein 8g / Fat 22g

190g almond meal

2 tbsp coconut sugar

pinch of sea salt

3 tbsp coconut oil, melted

1 egg white

Preheat the oven 180°C/350°F/Gas 4. Spray a round tart pan with a removable bottom with cooking spray.
In a food processor pulse the almond meal with the coconut sugar and salt until finely ground. Add the coconut oil and egg white and pulse until everything is
evenly coated and sticking together. Press the crumbs evenly over the bottom and up the sides of the tart pan.
Bake for about 15-20 minutes, until the crust is lightly browned. Let the crust cool completely.
In a medium bowl, mix the yogurt with the maple syrup.
Spread the yogurt in the crust and arrange the berries over the surface of the yogurt. Cut the tart in slices and serve.