Honey and macadamia tart with figs and blackberries
SERVES 8 // PREP TIME 20 MINS // COOK 45 MINS (PLUS COOLING, CHILLING)
Honey is the hero in this luscious dairy-free tart, which combines a crunchy nutty base with a creamy filling and fresh seasonal fruit. It is best kept refrigerated until you’re ready to serve.
4 figs, halved, to serve 250 gm blackberries, to serve 60 gm organic raw honey, to serve
NUT BASE
100 gm rolled oats
250 gm macadamias
100 gm almonds
75 gm pitted Medjool dates
(about 6), coarsely chopped 70 gm (⅓ cup) coconut butter
(see note)
MACADAMIA-HONEY-CREAM FILLING
350 gm macadamias
35 gm creamed honey
70 gm (⅓ cup) coconut butter
1 For nut base, preheat oven to 160°C. Bake oats on an oven tray until golden (15-20 minutes), then cool. Meanwhile, roast nuts on another tray until golden (10-12 minutes). Cool, then process with oats in a food processor until finely ground but with some texture. Add dates and process until combined, then add coconut butter and a pinch of salt, and blend until mixture appears damp.
2 Line a 22cm-diameter springform pan with baking paper and press nut mixture into base and 3cm up the sides, pressing firmly to compact. Transfer pan to refrigerator and chill until firm and set (1 hour).
3 For filling, boil macadamias in a saucepan of boiling water until soft (20-25 minutes). Drain well, then transfer to a food processor with honey and coconut butter and blend until smooth. Gradually add 250ml hot water, adding extra water as necessary, and blend until smooth. Set filling aside to cool, then pour into tart case and refrigerate until chilled (3 hours). 4 To serve, top tart with figs and blackberries, and drizzle over honey.
Note Coconut butter is available from select supermarkets and health-food shops. Bring to room temperature and stir well to emulsify before using.