Christmas fruit tart
Looking for a healthy treat this Christmas? We have the answer for you!
SERVES16
TIME TO MAKE2+ hours
MEAL TYPEDessert
TIME TO MAKE2+ hours
MEAL TYPEDessert
Find more great recipes and view nutritional information for this recipe on our website.
Our video guide will show you how to make the recipe
Method
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 just top it up with tap water
- Place nuts and water in food processor 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 tart tin
- Bake for 15-20 minutes or until beginning to brown and firm in the middle
- Remove from oven and allow to cool in the tin
Assembly
- Spread cashew cream over tart pastry base
- Cover and refrigerate for several hours or overnight to set the cashew cream
- Just prior to serving spread chopped fruit over the top
- Cashew cream
- 300 graw cashews
- 150 mlwater
- 100 gdark chocolate, melted
- Almond pastry
- 400 gwhole almonds
- 100 gdates, chopped
- 2egg yolks
- 1egg white
- Topping
- 3 cupsfresh fruit, chopped
Per serve
- Energy1105kJ
- Total Fat20.7g
- Saturated Fat3.4g
- Total Carbohydrate15.5g
- Sugars11g
- Dietary Fibre2.5g
- Sodium9mg
Our video guide will show you how to make the recipe
Method
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 just top it up with tap water
- Place nuts and water in food processor 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 tart tin
- Bake for 15-20 minutes or until beginning to brown and firm in the middle
- Remove from oven and allow to cool in the tin
Assembly
- Spread cashew cream over tart pastry base
- Cover and refrigerate for several hours or overnight to set the cashew cream
- Just prior to serving spread chopped fruit over the top
Ingredients
- Cashew cream
- 300 graw cashews
- 150 mlwater
- 100 gdark chocolate, melted
- Almond pastry
- 400 gwhole almonds
- 100 gdates, chopped
- 2egg yolks
- 1egg white
- Topping
- 3 cupsfresh fruit, chopped
Ingredients
- Cashew cream
- 300 graw cashews
- 150 mlwater
- 100 gdark chocolate, melted
- Almond pastry
- 400 gwhole almonds
- 100 gdates, chopped
- 2egg yolks
- 1egg white
- Topping
- 3 cupsfresh fruit, chopped
Nutrition Facts
Per serve
- Energy1105kJ
- Total Fat20.7g
- Saturated Fat3.4g
- Total Carbohydrate15.5g
- Sugars11g
- Dietary Fibre2.5g
- Sodium9mg
Our video guide will show you how to make the recipe
Method
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 just top it up with tap water
- Place nuts and water in food processor 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 tart tin
- Bake for 15-20 minutes or until beginning to brown and firm in the middle
- Remove from oven and allow to cool in the tin
Assembly
- Spread cashew cream over tart pastry base
- Cover and refrigerate for several hours or overnight to set the cashew cream
- Just prior to serving spread chopped fruit over the top
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