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Swirled Pineapple Mango Cream Cheese Tart

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

Ingredients (for More than 4)

  • 3 cups Creation pineapple-mango
  • 200 g butter biscuits
  • 150 g dark chocolate
  • 1 small mango
  • 6 sheets gelatine
  • 400 g whipped cream
  • 20 g pistachio kernels
  • Baking paper
  • Wooden sticks

Preparation

  • Coarsely crumble cookies. Roughly chop chocolate and melt over a warm water bath. Mix liquid chocolate and cookie crumbs. Line the bottom of a springform pan (26 cm Ø) with baking paper. Press the crumb mixture into the bottom of the pan. Chill for approx. Chill for 30 minutes.
  • Peel mango. Cut the flesh from the stone and mash. Soak gelatin in cold water. Beat cream cheese until smooth. Whip cream until stiff. Squeeze gelatin, dissolve and mix with a little cream cheese cream. Then stir into remaining cream. Chill. Once the cream begins to gel, gently fold in the cream.
  • Smooth the cream cheese cream on the crumb base. Top with the mango puree and swirl with a wooden stick. Chill the cake for about 2 hours. Coarsely chop the pistachios. Arrange the cake and sprinkle with the pistachios.

COOKING WITH
Cream Cheese

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