Mega Berry Summer Tart

Makes: 10 slices 

Prep time: 3 hours 

Bake/set time: over night




180g almonds

250g stoned dates

30g cashew butter

20g peanut butter

20g butter

1 tbsp desiccated coconut



200g blackcurrants,

2 tbsp sugar 

Juice of ½ lemon 

2 egg yolks

2 tbsp cornflour

1 tsp vanilla 

250ml coconut cream 

20g butter   




Blitz the almonds until they form a crumb, then tip into a bowl. Next, blitz the dates, then tip them into the almonds. Melt the butter on a medium heat, then pour into the other base ingredients, and stir until combined. Press into your tart base, then put into the fridge for 2 hours.

For the filling, soften blackcurrants with the sugar, then blitz. In a bowl, mix together the other ingredients, place the bowl over a pan of simmering water and stir to combine. Stir in the blackcurrant puree and continue to stir over the heat until it thickens. Pour into the base and place in the fridge overnight. Garnish with berries, whipped cream and coconut.