There’s no better time to indulge your loved ones than around Valentine’s Day and with Pana Chocolate’s, Fruity Frangipane Tart – we’re positive everyone will be asking for seconds! Combining sweet fruits and and sprigs of thyme, Pana Chocolate’s modern take on the traditional frangipane is a sure-win to make their tastebuds sing.
Fresh fruit, sliced, to serve
Baby herbs, to garnish
Flax meal tart shell
150g (5½ oz/1⅔ cups) desiccated coconut
50g (1¾ oz flax (linseed) meal
4 tablespoons coconut sugar
2 pinches of Himalayan pink salt
8 medjool dates, pitted and roughly chopped
Coconut oil, for greasing
150 g (5½ oz/1 cup) cashews, soaked
75 g (2¾ oz/⅓ cup) coconut sugar
75 ml (2½ fl oz) coconut water
pinch of Himalayan pink salt
pinch of ground cinnamon
2 vanilla beans, split lengthways and seeds scraped
105 g (3½ oz) very fine desiccated coconut
Blend the coconut, flax (linseed) meal, sugar and salt in a food processor until fine. Add the dates to the dry ingredients one at a time, blitzing after each addition until the mixture comes together.
Grease the tart tins with coconut oil, and place baking paper on the base. Distribute the mixture evenly into the tart tins.
Press the mixture down firmly to compact it (you will notice the oils releasing through the mixture – this is a great thing!).
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.
Dehydrate at 40°C (104°F) for 8-12 hours, or until the tart shells have firmed up.
Blend all the ingredients except desiccated coconut in a high‑speed blender until very smooth.
Pour the mixture into a bowl and fold the desiccated coconut through.
Pour equal portions of the frangipane mix into the tart shells then dehydrate overnight.
Top the tart with fresh fruit and pretty baby herbs.
Shop baking here.
This is an edited extract from Pana Chocolate, The Recipes by Pana Barbounis published by Hardie Grant Books and is available in all Myer stores now.
Photographer: © Armelle Habib