100gmamaretti biscuits the crunchy ones these can be found in the supermarket or use any crunchy biscuit you like
200gmalmond meal
60gmmelted butter
50gmhazelnutsroasted
Topping
1wholemango rough chopped and removed from the skin
500gmbananas {peeled} this can be frozen fruit
125mlcreamthickened
250mlgreek yoghurt
1teaspoonvanilla extract
80gmpure icing sugarpowdered
1wholemango
3wholepassionfruits
1 Tablespoonpure icing sugarpowdered
Instructions
Put the amaretti biscuits and almond meal into a food processor and process till the biscuits are broken down. Add the butter and the hazelnuts and process in bursts till just combined. The nuts are more interesting when they are a bit chunky.
Press the biscuits into the base of a paper lined cake tin and put into the freezer to chill.
Put the yoghurt, cream, vanilla and sugar into the blender with the fruit. Puree until smooth. Pour into the tart base and freeze, leave 5 hours or overnight for best results.
Cut the mango into cubes, mix the passionfruit pulp in a bowl with the icing sugar Unmould the cake and put onto a platter and top with the mango and passionfruit.