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.
- 4 figs, halved, to serve
- 250 gm blackberries, to serve
- 60 gm organic raw honey, to serve
- 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)
- 350 gm macadamias
- 35 gm creamed honey
- 70 gm (⅓ cup) coconut butter
- 1For 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.
- 2Line 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).
- 3For 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).
- 4To serve, top tart with figs and blackberries, and drizzle over honey.
Coconut butter is available from select supermarkets and health-food shops. Bring to room temperature and stir well to emulsify before using.