Fruity frangipane tart
Our delicious modern take on a traditional frangipane tart combines sweet stone fruits – we love plum, but you can use any stone fruit – and thyme for garnish. Experiment with fruit and herb combinations that make your tastebuds sing.
Makes: 5
Ingredients:
- Fresh fruit, sliced, to serve
- Baby herbs, to garnish
For the flax meal tart shell
- 150 g desiccated coconut
- 50 g flax (linseed) meal
- 4 tablespoons coconut sugar
- 2 pinches of Himalayan pink salt
- 8 medjool dates, pitted and roughly chopped
- Coconut oil, for greasing
For the frangipane mix
- 150 g cashews, soaked
- 75 g coconut sugar
- 75 ml coconut water
- Pinch of Himalayan pink salt
- Pinch of ground cinnamon
- 2 vanilla beans, split lengthways and seeds scraped
- 105 g very fine desiccated coconut
Method:
For the flax meal tart shell
- Blend the coconut, flax (linseed) meal, sugar and salt in a food processor until fine.
- Add the dates to the dry ingredients one at a time, blitzing after each addition until the mixture comes together.
- Grease the tart tins with coconut oil, and place baking paper on the base. Distribute the mixture evenly into the tart tins.
- Press the mixture down firmly to compact it (you will notice the oils releasing through the mixture – this is a great thing!).
- Place the tart shells in the freezer for 15 minutes to firm up a little, then turn them out and place them on a mesh dehydrator tray.
- Dehydrate at 40°C for 8–12 hours, or until the tart shells have firmed up.
For the frangipane mix
- Blend all the ingredients except desiccated coconut in a high‑speed blender until very smooth.
- Pour the mixture into a bowl and fold the desiccated coconut through.
- Pour equal portions of the frangipane mix into the tart shells, then dehydrate overnight.
- Top the tart with fresh fruit and pretty baby herbs.
This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib.
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