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White chocolate and mango flapjack blondie tart recipe

2 ratings

What's not to love about white chocolate, mango, flapjack and blondies? This sweet and fruity summer dessert is bound to be your new picnic staple and an ultimate crowdpleaser. See method

Serves 10
2 hours plus chilling
500 calories / serving
Vegetarian

Ingredients

80g baking spread, plus extra for greasing
100g light soft brown sugar
50g golden syrup
150g porridge oats
50g desiccated coconut
50g Brazil nuts, finely chopped

For the blondie filling

100g baking spread, melted
125g light soft brown sugar
75g caster sugar
1 large egg
1 tsp vanilla extract
175g plain flour
½ tsp baking powder
90g white chocolate, roughly chopped
75g fresh mango, cut

Each serving contains

Energy
2095kj
500kcal 25%
Fat
25g 35%
Saturates
9g 46%
Sugars
39g 43%
Salt
0.4g 7%

of the reference intake
Carbohydrate 61.8g Protein 6.2g Fibre 3.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and base-line a 20cm loosebottomed fluted tart tin with baking paper. For the flapjack case, put the baking spread in a pan with the brown sugar and golden syrup. Heat over a low-medium heat for 2-4 mins, stirring occasionally, until melted and dissolved. Remove from the heat; stir in the oats, coconut, nuts and a pinch of salt.
When cool enough to handle, tip into the lined tart case. Dampen your fingertips with cold water (this will stop the mixture from sticking) and firmly press into the base of the tin while also easing it up the sides to create a firm case – you could also use a pestle to help. Set aside.
For the blondie filling, put the melted baking spread and sugars in a large bowl. Use an electric hand whisk or a balloon whisk to mix until light and smooth, then add the egg and vanilla. Whisk for 2 mins until light and creamy.
Mix together the flour and baking powder; fold into the batter with a metal spoon until just combined. Fold in most of the white chocolate and half the mango. Spoon into the flapjack case and level with the back of the spoon. Scatter over the remaining chocolate and mango.
Bake for 1 hr 20 mins-1 hr 30 mins, covering tightly with foil after 35 mins, until the edges of the filling are set but the middle has a slight wobble. Leave to cool completely in the tin on a wire rack. Once cool, remove from the tin and transfer to a serving plate or board to chill for at least 1 hr to finish setting. Serve slightly chilled or at room temperature. Will keep for up to 3 days in an airtight container.

See more Baking recipes