TROPICAL COCONUT TART

Preparation time 30 mins plus 1 hour soaking and 4 hours freezing Cooking time nil

Serves 12

450g natural cashews Melted extra virgin coconut oil, to

grease, plus extra 6 Tbsp, melted 120g macadamias

100g brazil nuts

200g (about 10) medjool dates, pitted cup toasted coconut

2 Tbsp white chia seeds 270ml can coconut cream

2 Tbsp maple syrup, melted Sliced pineapple, mango, papaya

and passionfruit pulp, to garnish Mint leaves, to garnish

Lime zest and wedges, to serve

STEP 1 Pour cashews into a large bowl of water. Set aside for 1 hour at room temperature to soak.

STEP 2 Meanwhile, grease a 24cm fluted loose-bottom tart tin with coconut oil. Line base with baking paper. Place macadamias, brazil nuts, dates, coconut and chia in the bowl of a food processor and pulse until finely chopped. Add 2 tablespoons of the extra coconut oil and process again until a sticky mixture has formed. Spoon into prepared tin and press into the base and up the sides of the tin. Freeze for 1 hour. STEP 3 Drain cashews and add to the bowl of a food processor and pulse

until finely chopped. Pour in remaining coconut oil, then add coconut cream and maple syrup. Process until a smooth paste forms. Spoon into chilled tart shell and smooth surface. Return to the freezer for 3 hours or ideally overnight until set firmly. STEP 4 Remove tart from freezer, remove from tin and transfer to a serving platter. Set aside for 15 minutes to partially thaw.

STEP 5 Arrange sliced fruit and passionfruit pulp on top of tart, then garnish with mint and lime zest. Serve with lime wedges.

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