Name: Dairy-free honey and macadamia tart with figs and blackberries
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 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

Dairy-free honey and macadamia tart with figs and blackberries

Make honey the hero.

Serves 8

Prep

20M

Cook

45M

Total

1H 5M

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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’s best kept refrigerated until you’re ready to serve.

Ingredients

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

Method

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.