Dish

Raw Strawberry Tart with Whipped Coconut Cream

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Fill the tart with a single fruit or a combinatio­n of whatever is fresh and best on the day.

10 large fresh dates, pitted and roughly chopped

¼ cup toasted sesame seeds

3 tablespoon­s nut butter (I used almond)

3 tablespoon­s coconut oil, melted

½ teaspoon ground ginger

¼ teaspoon sea salt ½ cup puffed quinoa

To assemble 2 punnets strawberri­es, sliced

Whipped Coconut Cream, recipe below

chopped pistachios

Lightly grease a 15cm x 35cm loose-based tart tin. Fully line with a double layer of plastic wrap.

Put the dates, sesame seeds, nut butter, coconut oil, ginger and the salt in a food processor and blend until smooth. Add the quinoa and process until well combined. You want to be able to squeeze the mix between your fingers and have it stick together quite easily.

Break off pieces and press into the base and up the sides of the tart tin, then use the back of a teaspoon to smooth evenly. Chill or freeze until firm.

To assemble: Using the plastic wrap, lift the tart shell from the tin, remove the wrap and place on a platter. Arrange the strawberri­es in the tart, then dollop over small spoonfuls of Whipped Coconut Cream, serving the rest separately. Garnish with chopped pistachios. Serves 8

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