Instructions

CRUST

1. Preheat the oven to 180°C. Lightly spray a 26cm round tart shell with oil spray.
2. Place the almonds and the brazils into the Thermomix and mill 10 Sec/Speed 9.
3. Add the remaining ingredients and process 5-10 Sec/Speed 5 or until the mixture comes together.
4. Turn the mixture out onto a sheet of baking paper and roughly bring together to form a ball. Place another sheet of baking paper on top and flatten. Using a rolling pin, roll the mixture out to approximately 3mm thickness. Roll in different directions, to ensure even thickness.
5. Gently peel off the top sheet of baking paper. Lift up the crust, by the bottom sheet of baking paper and gently flip the crust side over a rolling pin. Place it over the tart shell evenly and gradually roll the rolling pin away, easing the crust into the shell.
6. Peel off the baking paper and if you have any broken spots you can easily patch it with your hands, and a little left over crust if necessary. If you find this difficult to do without breaking the crust, you can press the mixture into your tart case.
7. Trim the edges neatly, then place a round of baking paper over the base followed by baking beads or chickpeas. Blind bake for 10 minutes. Remove the baking weights and bake for a further 10 mins. Remove from the oven and cool completely.

FILLING

1. To make the filling, place 120g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
2. Add all the remaining ingredients and cook 2 Mins/50°/Speed 3.
3. Using a knife, chop the remaining 40g hazelnuts in halves. (You can do this in the Thermomix, however I prefer to have this quite precise, as it’s really nice biting into the whole chunks of hazelnuts.) Add to the Thermomix and mix 5 Sec/Speed 2/Reverse.
4. Pour the filling into the cooled tart shell and set in the fridge for 1 hr or so until firm.
5. Top decoratively with the sliced mango and serve straight away.