• 2 springforms of 12 cm or 1 springform of 18 cm
• Spatula
• Mixing bowl
• Food processor
• Pan
• Baking paper

For 2 breakfast tarts:

For the bottoms:

• 80 g almond flour
• 25 g coconut oil
• 1/2 tsp Ceylon cinnamon
• 1 tbsp Green Sweet Erythritol
• Pinch of sea salt

For the filling:

• 500 g (lactose-free) yogurt or cottage cheese
• 25 g of Green Sweet Erythritol
• 1 tsp vanilla extract
• 5 sheets of gelatin or 2 g of agar agar

For the topping: 

• 30 g cashew nuts - soaked in warm water
• 30 g of dried mango
• 1 tbsp coconut grater
• 1 tbsp lemon zest
• 1 tbsp coconut milk

This is how you make it:

1. Cover the bottom of the spring molds with baking paper and grease the edges with some coconut oil.
2. Put all the ingredients for the bottoms in a mixing bowl and knead into a whole. Divide the dough between the bottoms of the spring forms and push with the fingertips. Make the fingertips if necessary. wet with cold water to create a nice, even soil.
3. Slide the tarts into the fridge and in the meantime get started making the filling.
4. Put the yogurt, erythritol and vanilla in a mixing bowl and stir well.
5. Do you use gelatin? Let the gelatine leaves loose in a bath of cold water. Once these are limp you can squeeze them out. Heat them while stirring in a pan with a few tablespoons of water. Once the gelatin has dissolved you can remove the pan from the heat. Add the yogurt mixture while beating with a whisk to prevent lumps. Then proceed to step 7.
6. Do you use agar agar? Boil the agar agar in a little water. In the meantime, keep stirring well. Add the yogurt mixture and cook for about 2 minutes, while stirring well. Remove the pan from the heat.
7. Divide the yogurt mixture over the bottom and slide the tarts into the fridge for about two hours so that the filling can stiffen well.
8. In the meantime, get started with the tropical crumble. Oh My, what a party this is! Grind all ingredients to a rough crumble that sticks a little. Is the crumble too dry? Then add some extra coconut milk. Is the crumble too wet? Then add some extra coconut grater. Put the crumble in the fridge for a while so that the flavors can stand out even more.
9. Divide the crumble over the tarts and serve the tarts with a big smile. Enjoy it with a coconut with a straw in your left hand, a tropical cake in your right hand and an inflatable crocodile at your feet. This is a party!

Source / photo: Marike van Oh my pie