Fruity frangipane tart

Fruity frangipane tart

By
From
Pana Chocolate, The Recipes
Makes
5
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

Our delicious modern take on a traditional frangipane tart combines sweet stone fruits – we love plum, but you can use any stone fruit – and thyme for garnish. Experiment with fruit and herb combinations that make your tastebuds sing.

Ingredients

Quantity Ingredient
fresh fruit, sliced, to serve
baby herbs, to garnish

Flax meal tart shell

Quantity Ingredient
150g desiccated coconut
50g flax meal
4 tablespoons coconut sugar
2 pinches himalayan pink salt
8 medjool dates, pitted and roughly chopped
coconut oil, for greasing

Frangipane mix

Quantity Ingredient
150g cashews, soaked
75g coconut sugar
75ml coconut water
pinch himalayan pink salt
pinch ground cinnamon
2 vanilla beans, split lengthways and seeds scraped
105g very fine desiccated coconut

Equipment

Quantity Ingredient
food processor
high-speed blender
5 11-12 cm tart tins
dehydrator and mesh tray

Method

  1. To make the tart shell, blend the coconut, flax (linseed) meal, sugar and salt in a food processor until fine.
  2. Add the dates to the dry ingredients one at a time, blitzing after each addition until the mixture comes together.
  3. Grease the tart tins with coconut oil, and place baking paper on the base. Distribute the mixture evenly into the tart tins.
  4. Press the mixture down firmly to compact it (you will notice the oils releasing through the mixture – this is a great thing!).
  5. Place the tart shells in the freezer for 15 minutes to firm up a little, then turn them out and place them on a mesh dehydrator tray.
  6. Dehydrate at 40°C for 8–12 hours, or until the tart shells have firmed up.
  7. To make the frangipane mix, blend all the ingredients except desiccated coconut in a high‑speed blender until very smooth.
  8. Pour the mixture into a bowl and fold the desiccated coconut through.
  9. Pour equal portions of the frangipane mix into the tart shells, then dehydrate overnight.
  10. Top the tart with fresh fruit and pretty baby herbs.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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