Christmas Fruit Tart

A colourful and delicious flan with New Zealand rock and honeydew melon.

Christmas Fruit Tart

Cashew cream:
300g raw cashews
150ml water
100g dark chocolate, melted

Almond pastry:
400g whole almonds
100g dates
2 egg yolks
1 egg white

Topping:
3 cups chopped melon and blueberries

Cashew cream:
Cover cashews with cold water and boil for 15-20 minutes.
Allow to cool to room temperature in the water.
Drain and reserve 150ml of the cooking water (if there isn’t enough top it up with tap water).
Place nuts and water in food processor and blend until smooth.
Add melted chocolate and continue to blend until completely combined.
Refrigerate until ready to use.
Almond pastry:
Heat oven to 175°C
Place all ingredients in a food processor and blend until it forms a sticky fine crumb.
Press into a greased 20cm flan dish.
Bake for 15-20 minutes or until beginning to brown and firm in the middle.
Remove from oven and allow to cool in the dish.
Assembly:
Spread cashew cream over tart base pastry.
Cover and refrigerate for several hours or overnight to set the cashew cream.
Top with fruit and serve.

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