Mango And Fig Yogurt Cake

• 1/2 cup butter
• 1 1/3 cups graham crackers, crumbled
• 3/4 cup walnuts, chopped
• 8 sheets gelatin or 2 tbsp powdered gelatin
• 1 None mango, peeled, pitted and pureed
• 2 cups yogurt
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup heavy cream, whipped to stiff peaks
• 1/3 cup acacia honey
• 1/4 cup red currant jelly
• 12 oz fresh figs, quartered

1. Lightly grease a 10 inch loose-bottomed tart pan. Melt butter then remove from heat and mix with cookie crumbles and walnuts. Spread into prepared pan and press down. Chill for 30 mins.
2. Meanwhile, bloom gelatin in cold water for 5 mins. Mix mango puree, yogurt, sugar and vanilla extract. If using sheet gelatin, squeeze out any excess water then mix with 3 tbsp mango yogurt and gently heat until gelatin melts. Combine with remaining mango yogurt and chill for 10-15 mins, until beginning to set. Fold in whipped cream then spread over tart base and chill for 4 hours.
3. To finish, heat honey and jelly. Toss with figs and allow to cool. Remove tart from pan and place on a cake plate. Arrange figs on top and serve.

butter, graham crackers, walnuts, gelatin, mango, yogurt, sugar, vanilla, heavy cream, acacia honey, red currant, fresh figs

Taken from recipes-plus.com/api/v2.0/recipes/18999 (may not work)