Nectarine tart with thyme and honey butter drizzle

Bibby's Kitchen
8 servings Prep: 20 mins, Cooking: 5 mins By Food24
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Ingredients (17)

BISCUIT BASE:
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
3 Tbs butter
3 Tbs honey
2 thyme stems — destalked
To finish:
1 Tbs pistachios — roasted and roughly chopped
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Method:

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.



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