Enjoy a summer of fun with 68 must-do projects to tackle, 16 pages of puzzles and over $38,000 in prizes to be won from our February issue!
Plus, a tonne of ideas to make leftovers from your holiday roasts, pages of guilt-free summer recipes and magic mosaic gardens to up your outdoor craft ante!
Try this delish dessert with good-for-you ingredients, such as chia seeds, medjool dates, nuts and coconut oil! Everyone who tries it will beg for the recipe!
Tropical Coconut Tart
Preparation time: 30 mins plus 1 hour soaking, plus overnight freezing
Cooking time: NIL
- 450g natural cashews
- Melted extra virgin coconut oil, to grease, plus extra 6 Tbsp melted
- 120g macadamias
- 100g brazil nuts
- 200g (about 10) medjool dates, pitted
- 1/3 cup toasted coconut
- 2 Tbsp white chia seeds
- 270ml can coconut cream
- 2 Tbsp maple syrup, melted
- Sliced pineapple, mango, papaya, passionfruit, to garnish
- Mint leaves, to garnish
- Lime zest and wedges, to serve
- Pour cashews in a large bowl of water. Set aside for 1 hour at room temperature to soak.
- Meanwhile, grease a 24cm fluted loose-bottom tart tin with coconut oil. Line base with baking paper. Put macadamias, brazil nuts, dates, coconut and chia into the bowl of a food processor and pulse until finely chopped. Add 2 Tbsp of the coconut oil and process again until a sticky mixture has formed. Spoon into prepared tin and press into the base and up the sides of the tin. Freeze for 1 hour.
- Drain cashews and add to the bowl of a food processor and pulse until finely chopped. Pour in remaining 4 Tbsp of coconut oil, then add coconut cream and maple syrup. Process until a smooth paste forms. Spoon into chilled tart shell and smooth surface. Return to the freezer for 3 hours or ideally overnight until set firmly.
- Remove tart from freezer, remove from tin and transfer to a serving platter. Set aside for 15 minutes to partially thaw.
- Arrange sliced fruit and passionfruit pulp on top of the tart, garnish with mint and serve.
For more healthy and delicious recipes to serve up this summer, grab your copy of Better Homes and Gardens February in store or buy online today!