Christmas fruit tart
A colourful and delicious flan with New Zealand rock and honeydew melon.
300g raw cashews
100g dark chocolate, melted
400g whole almonds
2 egg yolks
1 egg white
3 cups chopped melon and blueberries
Cover cashews with cold water and boil for 15-20 minutes.
Allow to cool to room temperature in the water.
Drain and reserve 150 ml 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.
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 20 cm 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.
Spread cashew cream over the tart base pastry.
Cover and refrigerate for several hours or overnight to set the cashew cream.
Top with fruit and serve.