|160 g||coconut biscuits|
|¼ cup||pistachio nuts — toasted|
|5||cardamom seeds — finely crushed|
|2 Tbs||castor sugar|
|90 g||butter — melted|
|white chocolate custard creme:|
|250 ml||custard — at room temperature|
|100 g||white chocolate — melted and cooled|
|250 ml||cream — double thick|
|2 Tbs||icing sugar — sifted|
|1 tsp||vanilla — extract|
|pan roasted nectarines:|
|8||nectarines — halved, pitted and sliced into segments|
|2||thyme stems — destalked|
|1 Tbs||pistachios — roasted and roughly chopped|
For the base, place the biscuits, pistachios and cardamom in a processor and pulse until fine.
Add the castor sugar and butter and blitz to combine.
Press the biscuit mixture into a 10 x 35 cm loose-bottom tart tin. Chill until firm.
For the nectarines, melt the butter and honey together in a large based pan.
Place the nectarines segments in the honey butter and caramelised on both sides. Scatter with thyme and set aside to cool.
For the creme, combine the custard and the melted chocolate.
Whip the cream, vanilla and icing sugar together until soft peak stage.
Gently fold through the custard and chocolate mixture.
To assemble the tart, un-mould the base. Spoon the custard creme into the base and smooth over. Chill for 30 minutes.
Pile the fruit over the creme and drizzle with remaining honey butter.
Scatter with pistachios and serve.
Recipe by Bibbyskitchen@36.