How to put this together

Preheat your oven to 180°C. Grease and line a circular tart tray.  

Add the buckwheat flour, coconut palm sugar and ghee to a mixing bowl.

Using your hands rub the ghee into the flour until the mixture resembles breadcrumbs.

Add the egg and cold water and mix together until a dough is formed.

Wrap the dough in plastic wrap and pop in the fridge for 30 minutes.  

Remove the dough from the fridge and roll out onto a floured surface.

Roll out until it is approx. 2 mm thick.

Gently place the pastry into the tart shell and press it into the base.

Tidy up the sides and make sure the pastry is an even thickness the entire way around the tart.

Pop in the oven to blind bake for 15 minutes, until lightly brown.

Make sure you allow the tart base to cool before adding the filling.  

While the pastry is baking prepare the filling.

Add the ghee and coconut palm sugar to a bowl and beat together until the mixture is creamy and fluffy.

Add one egg at a time, each time beating it into the mixture well.

Add the almond meal, buckwheat flour and the pulp from 2 passion fruits.

Fold this into the mixture gently until well combined.

Pour this into the pre-baked tart base and decorate with your sliced mango.

Spend a little extra time doing this, as this is what will make the dessert shine once it’s baked.  

Pop in the oven and bake for a further 40-50 minutes, until the top is golden brown and the frangipani mixture is set.

Allow to cool before decorating with the pulp from 1 passion fruit and serving.