NATIF Kakadu Plum and River Mint Tart
Ingredients for the tart base
1 cup Almonds
1 cup Dates (pitted)
1/2 cup of NATIF Wattleseeds (you can soak them to soften, then strain, if you don't want a crunchy texture)
1/2 cup Coconut oil
Ingredients for the sorbet
1 frozen peeled Banana
1 frozen sliced Mango
NATIF Kakadu Plum 1 teaspoon
Ingredients for the Nectarine compote
NATIF River Mint 1/2 teaspoon
Blend, in food processor, the almonds and dates separately to a coarsely ground texture/grind
Then blend together with the coconut oil and Wattleseed until combined and it clumps together.
Fill tart cases with mixture and put into the fridge to set.
See Sorbet recipe in the blog (category - Kakadu Plum)
To make Nectarine compote just place sliced nectarine peices into a pot on the stove with just a small amount of water.
Soften slightly but not completely and add the NATIF Rivermint
Stir gently so as not to break the slices.
To make tart just add sorbet into tart shells, then compote on top.
Enjoy immediately !