Australian Gourmet Traveller - (02)February 2020 (1)

4 figs,halved,toserve

250 gmblackberries,toserve
60 gmorganicraw honey,
toserve
NUTBASE
100 gmrolledoats
250 gmmacadamias
100 gmalmonds
75 gmpittedMedjooldates
(about6),coarselychopped
70 gm(⅓cup)coconut butter
(see note)

Honeyandmacadamiatart

withfigsandblackberries

SERVES8 // PREPTIME 20 MINS// COOK 45 MINS(PLUSCOOLING,CHILLING)

Honeyis theherointhislusciousdairy-freetart,whichcombines
a crunchynuttybasewitha creamyfillingandfreshseasonal
fruit. It is best kept refrigerated untilyou’reready to serve.

MACADAMIA-HONEY-

CREAMFILLING

350 gmmacadamias

35 gmcreamedhoney

70 gm (⅓ cup) coconut butter

1 Fornutbase,preheat

ovento160°C.Bakeoats

onanoventrayuntilgolden

(15-20minutes),thencool.

Meanwhile, roastnutson

another tray until golden

(10-12minutes).Cool,then

processwithoatsina food

processoruntilfinelygroundbut

withsometexture.Adddates

andprocessuntilcombined,

thenaddcoconutbutterand

a pinchofsalt,andblenduntil

mixtureappearsdamp.

2 Linea 22cm-diameter

springformpanwithbaking

paperandpressnutmixture

intobaseand3cmupthesides,

pressingfirmlytocompact.

Transferpantorefrigeratorand

chilluntilfirmandset(1 hour).

3 Forfilling,boilmacadamias

in a saucepanofboilingwater

untilsoft(20-25minutes).Drain

well,thentransfertoa food

processor with honey and

coconutbutterandblenduntil

smooth.Graduallyadd250ml

hotwater,addingextrawater

asnecessary,andblenduntil

smooth.Setfillingasidetocool,

thenpourintotartcaseand

refrigerateuntilchilled(3hours).

4 Toserve,toptartwithfigs

andblackberries, and drizzle

overhoney.

NoteCoconutbutteris available

fromselectsupermarketsand

health-foodshops.Bringto

roomtemperatureandstir

well to emulsify before using.●

TartTeatowel

intoffeefromIn

BedStore.Allother

props stylist’s own.