Mango Cream Tart

• 2 cups crumbled soft coconut macaroons (about 12 cookies)
• 1 cup ground almonds
• 3 tablespoons butter, melted
• 1/2 cup heavy whipping cream
• 1 package (8 ounces) reduced-fat cream cheese, softened
• 1/4 cup plus 2 tablespoons honey, divided
• 2 teaspoons orange juice
• 1/4 teaspoon almond extract
• 1/4 cup apricot preserves
• 2 medium mangoes, peeled and thinly sliced
• 2 tablespoons lemon juice
• 1/2 cup sliced fresh strawberries
• 1/2 cup fresh blackberries

1. Preheat oven to 350u0b0. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a
2. .
3. Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
4. For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust.
5. For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.

coconut macaroons, ground almonds, butter, heavy whipping cream, cream cheese, honey, orange juice, almond extract, apricot preserves, mangoes, lemon juice, fresh strawberries, fresh blackberries

Taken from www.tasteofhome.com/recipes/mango-cream-tart/ (may not work)