Christmas fruit tart

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