Fresh, fruity and with show-stopping good looks, Pana Chocolate’s strawberry basil tart is the perfect combination of sweet and savoury. Dehydrated cherry tomatoes add a burst of sweetness with a savoury edge, while seasonal, juicy strawberries provide colour, sweetness and plenty of zing.
Serving Size
1 tart, approx. 12x28cm
Prep Time
25 Minutes*
Cook Time
N/A
*plus soaking time
WHAT YOU NEED
To Garnish
1 quantity strawberry syrup
fresh strawberries, hulled and sliced, to serve
baby basil leaves, to garnish
dehydrated cherry tomatoes, to garnish
Nut-Free Tart Shell
140g desiccated coconut
7 medjool dates, pitted
50g flax (linseed) meal
Pinch of Himalayan pink salt
Basil Cheesecake Filling
115g cashews, soaked
45ml cashew milk
75ml rice malt syrup
Juice of 1 lemon
65ml coconut oil
8 large fresh basil leaves
WHAT TO DO
Line the tin with baking paper.
Blitz all the ingredients in a food processor until the mixture comes together.
Press the mixture evenly into the tin to compact it (you will notice the oils releasing through the mixture – this is a great thing!).
Refrigerate the shell for 15 minutes so it can firm up a little before being removed from the tin.
For the filling, blitz all the cheesecake filling ingredients except the coconut oil and basil leaves in a high-speed blender until smooth.
Warm the coconut oil over a bain-marie.
Add the coconut oil to the nut mix, along with the basil leaves, and blend until super smooth.
Pour the filling into the basil tart shell and set in the fridge for 1 hour.
For the assembly, arrange cut fresh strawberries on top of the basil tart, and then sprinkle some baby basil leaves over the top, as well as some dehydrated cherry tomatoes. Pipe small amounts of the strawberry syrup between some of the strawberries and then serve.
COMMENTS