|3||nectarines — fresh, cut into slices|
|1||LANCEWOOD® Mascarpone Cheese|
|100 g||pistachio nuts — crushed|
|1/2 cup||coconut oil|
|1/2 cup||dessicated coconut|
|5||water — iced|
Preheat the oven to 200C.
In a large bowl, combine the flour, oats, desiccated coconut and coconut oil. Stir the mixture until you get a stiff dough. Lay out the dough onto a greased baking tray and flatten with your hands. Prick with a fork and bake in the oven for 10 minutes or until the crust is cooked and a tea-brown colour.
Remove from the oven and set aside to cool. Meanwhile, melt the white chocolate and slice the nectarines. Once the crust has cooled, “paint” the chocolate across the base and gently lay down the nectarines so that they are close together and snug. Add a few big dollops of the Mascarpone cheese (whisk it up with some cream or milk if it’s a bit stiff) and sprinkle over the crushed pistachio nuts. Lastly, garnish the tart with the fresh mint leaves.
Cut into slices with a sharp knife before serving.
WATCH how it’s done below…