Mango Greek Yogurt Tart
I love my dessert but I love it even more when it has about 10g of protein per serving! Ripe mangoes top this cheesecake-like texture for a perfect sweet bite.
Mango Greek Yogurt Tart
Ingredients
For the Crust
- 1/2 Cup Pecans Toasted
- 1 Sleeve Graham Crackers About 10 crackers
- 1 Each Egg White
- 2 Tbsp Melted Butter
- 1 Pinch Salt
For the Filling
- 2/3 Cup Maple Syrup
- 1/3 Cup All Purpose Flour
- 3 Each Eggs
- 1 3/4 Cup Whole-Milk Plain Greek Yogurt
- 1 Tbps Vanilla Extract
- 1 Tsp Cinnamon
- 2 Each Mangos Ripe
Instructions
Crust Instructions
- Pre heat oven to 350
- Process pecans in the food processor until finely ground. Add the graham crackers and pinch of salt and pulse until combined.
- Add in egg white and butter and the mixture looks crumbly.
- Press crust mixture into a tart pan (or pie pan!) on the bottom and up the sides about 1 inch.
- Bake crust until set, about 15 minutes. Let cool 20 minutes.
Filling Instructions
- In a large bowl, combine maple syrup and flour and whisk until combined.
- Add in eggs, yogurt, vanilla, and cinnamon and whisk until smooth.
- Pour the filling in the cooled crust and bake for 25-30 minutes until the center is set.
- Allow to cool, then refrigerate for at least 1 hour.
- Top with sliced mango and serve.
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