Fruity frangipane tart
<p>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.</p>
<p><strong><span style="text-decoration: underline;">Makes:</span></strong> 5</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>Fresh fruit, sliced, to serve</li>
<li>Baby herbs, to garnish</li>
</ul>
<p><em>For the flax meal tart shell</em></p>
<ul>
<li>150 g desiccated coconut</li>
<li>50 g flax (linseed) meal</li>
<li>4 tablespoons coconut sugar</li>
<li>2 pinches of Himalayan pink salt</li>
<li>8 medjool dates, pitted and roughly chopped</li>
<li>Coconut oil, for greasing</li>
</ul>
<p><em>For the frangipane mix</em></p>
<ul>
<li>150 g cashews, soaked</li>
<li>75 g coconut sugar</li>
<li>75 ml coconut water</li>
<li>Pinch of Himalayan pink salt</li>
<li>Pinch of ground cinnamon</li>
<li>2 vanilla beans, split lengthways and seeds scraped</li>
<li>105 g very fine desiccated coconut</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<p><em>For the flax meal tart shell</em></p>
<ol>
<li>Blend the coconut, flax (linseed) meal, sugar and salt in a food processor until fine.</li>
<li>Add the dates to the dry ingredients one at a time, blitzing after each addition until the mixture comes together.</li>
<li>Grease the tart tins with coconut oil, and place baking paper on the base. Distribute the mixture evenly into the tart tins.</li>
<li>Press the mixture down firmly to compact it (you will notice the oils releasing through the mixture – this is a great thing!).</li>
<li>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.</li>
<li>Dehydrate at 40°C for 8–12 hours, or until the tart shells have firmed up.</li>
</ol>
<p><em>For the frangipane mix</em></p>
<ol>
<li>Blend all the ingredients except desiccated coconut in a high‑speed blender until very smooth.</li>
<li>Pour the mixture into a bowl and fold the desiccated coconut through.</li>
<li>Pour equal portions of the frangipane mix into the tart shells, then dehydrate overnight.</li>
<li>Top the tart with fresh fruit and pretty baby herbs.</li>
</ol>
<p><img width="152" height="151" src="https://oversixtydev.blob.core.windows.net/media/34124/pana-chocolate-cvr_152x151.jpg" alt="Pana Chocolate CVR (2)" style="float: right;"/></p>
<p>This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books RRP $36 and is available in stores nationally. Photographer: © Armelle Habib.</p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <span style="text-decoration: underline;"><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a></span>.</strong></em></p>
<p><strong>Related links:</strong></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/07/mini-apple-pies/"><span style="text-decoration: underline;"><em><strong>Mini apple pies</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/06/layered-chocolate-cream-pavlova/"><span style="text-decoration: underline;"><em><strong>Layered chocolate cream pavlova</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p>
