Christmas fruit tart

Looking for a healthy treat this Christmas? We have the answer for you!

SERVES 20
TIME TO MAKE 2+ hours
MEAL TYPE Dessert
SERVES 20
TIME TO MAKE 2+ hours
MEAL TYPE Dessert

Our video guide will show you how to make the recipe

Method

Cashew cream

  1. Cover cashews with cold water and boil for 15-20 minutes
  2. Allow to cool to room temperature in the water
  3. Drain and reserve 150ml of the cooking water- if there isn’t enough just top it up with tap water
  4. Place nuts and water in food processor until smooth
  5. Add melted chocolate and continue to blend until completely combined
  6. Refrigerate until ready to use

Almond pastry

  1. Heat oven to 175°C
  2. Place all ingredients in a food processor and blend until it forms a sticky fine crumb
  3. Press into a greased 20cm tart tin
  4. Bake for 15-20 minutes or until beginning to brown and firm in the middle
  5. Remove from oven and allow to cool in the tin

Assembly

  1. Spread cashew cream over tart pastry base
  2. Cover and refrigerate for several hours or overnight to set the cashew cream
  3. Just prior to serving spread chopped fruit over the top
  •  
    Cashew cream
  • 300 g
    raw cashews
  • 150 ml
    water
  • 100 g
    dark chocolate, melted
  •  
    Almond pastry
  • 400 g
    whole almonds
  • 100 g
    dates, chopped
  • egg yolks
  • egg white
  •  
    Topping
  • 3 cups
    fresh fruit, chopped
Per serve
  • Energy
    1105kJ
  • Total Fat
    20.7g
  • Saturated Fat
    3.4g
  • Total Carbohydrate
    15.5g
  • Sugars
    11g
  • Dietary Fibre
    2.5g
  • Sodium
    9mg

Our video guide will show you how to make the recipe

Method

Cashew cream

  1. Cover cashews with cold water and boil for 15-20 minutes
  2. Allow to cool to room temperature in the water
  3. Drain and reserve 150ml of the cooking water- if there isn’t enough just top it up with tap water
  4. Place nuts and water in food processor until smooth
  5. Add melted chocolate and continue to blend until completely combined
  6. Refrigerate until ready to use

Almond pastry

  1. Heat oven to 175°C
  2. Place all ingredients in a food processor and blend until it forms a sticky fine crumb
  3. Press into a greased 20cm tart tin
  4. Bake for 15-20 minutes or until beginning to brown and firm in the middle
  5. Remove from oven and allow to cool in the tin

Assembly

  1. Spread cashew cream over tart pastry base
  2. Cover and refrigerate for several hours or overnight to set the cashew cream
  3. Just prior to serving spread chopped fruit over the top