150g shortbread finger biscuits, finely crushed
100g hazelnut meal
70g unsalted butter, melted
¼ tsp ground nutmeg
¼ cup apricot jam
250g cottage cheese
200g caster sugar
4 free-range egg yolks
1 tsp natural vanilla extract
Finely grated zest and juice of 1 orange
2 Kensington Pride mangoes
2 Calypso mangoes
Double cream and icing sugar, to serve (optional)
Preheat oven to 160 degrees C fan-forced (180 degrees C conventional). Preheat an oven tray. Mix biscuits, hazelnut meal, butter and nutmeg in a bowl until combined. Press into base and sides of a greased 35 x 15cm rectangular tart tin. Chill until firm. Spread jam over base and chill.
Combine cottage cheese, half the sugar, yolks, vanilla and zest in the bowl of an electric mixer and beat until very smooth with whisk attachment. Spread over biscuit base. Put on hot tray. Bake for 20 minutes until just set. Cool completely.
Cut cheeks off Kensington mangoes, scoop out flesh, then slice finely. Arrange on top of cold slice. Peel and seed Calypso mangoes, then chop roughly.
Put remaining sugar in a medium saucepan over high heat until lightly caramelised. Add juice and chopped mango, then set aside until cooled. Puree in food processor until completely smooth. Cut slice into serving portions, then serve with coulis and double cream, dusted with icing sugar (if using).