Ingredients
2 cups crumbled soft coconut macaroons (about 12 cookies)1 cup ground almonds3 tablespoons butter, melted1/2 cup heavy whipping cream1 package (8 ounces) reduced-fat cream cheese, softened1/4 cup plus 2 tablespoons honey, divided 2 teaspoons orange juice1/4 teaspoon almond extract1/4 cup apricot preserves2 medium mangoes, peeled and thinly sliced2 tablespoons lemon juice1/2 cup sliced fresh strawberries1/2 cup fresh blackberries
Preparation
Preheat oven to 350°. 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 baking sheet.
Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
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.
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.
