I can’t believe I’m sharing another sweet recipe. As a follow up to my last post, I had been intending to share something celebrating spring ingredients. But this tart is so incredibly delicious and addictive that I simply cannot keep it from you for any length of time and especially not until it seems more seasonally appropriate.
Anyone who’s tried this tart gasps before immediately eating another mouthful—it’s suitable anytime, yes, some friends even say they ate it for breakfast as they couldn’t wait for morning tea! And, it’s beyond mouth-watering when eaten with yogurt. I love it with coconut yogurt, but your favorite thick Greek is great too. I began the development of this recipe when Theo (my youngest) plucked a bag of salted Brazil nuts from the shelf at Tierra Farm a few weeks ago, I thought ok fine I’ll enjoy these instead of the raw ones I usually buy and use as my daily selenium intake (apparently one nut a day provides all the selenium you need). By the time we’d clambered into the car with our haul of nuts, I was dreaming of a salty, buttery tart. As I buckled Theo into his seat my mind was swirling with flavor combinations—should I add caramel-y dates or tart berry preserves? Or maybe both?
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