The sweet and crumbly biscuit crust acts as a contrast to the sourness of both yogurt and passion fruit in these easily-put-together tarts. For something sweeter, stir a couple of tbsp of icing sugar into the yogurt. The crispness is essential, but use a loose-textured, buttery biscuit rather than a hard gingernut. Makes 6

For the crust:
crumbly ginger biscuits 180g
cardamom pods 10
butter 80g

For the filling:
passion fruits 6
thick (strained) yogurt 500g

To finish:
crystallised rose petals 1 tbsp
passion fruits 2

You will also need 6 x 10cm metal rings or loose-bottomed tart cases.
Turn the biscuits to fine crumbs in a food processor or by putting them in a plastic bag and crushing with a rolling pin. Crack the cardamom pods, extract the seeds and grind them to a fine powder using a pestle and mortar or spice mill. Melt the butter in a small pan, add the cardamom then the crumbs and stir thoroughly. Set 4 tbsp of the crumbs aside.
Place the tart cases or metal rings on a baking sheet and divide the crumb mixture between them, packing them down lightly with the back of a spoon to form a thin disc. Refrigerate for 15 minutes until the butter has set.

This is the ultimate chocolate tart. a thin base made from crushed almonds, coconut, dates and cacao is covered in a rich, velvety cacao butter filling.

ingredients
For the base
100g ground almonds
100g desiccated coconut
16 pitted medjool dates
1 heaped tablespoon of cacao powder
1 tablespoon of melted coconut oil
For the filling
440g cacao butter
12 tablespoons of cacao powder
6 tablespoons of maple syrup
10 tablespoons of date syrup
50ml almond milk
Method
Simply place all the base ingredients into a food processor.
Pulse until a crumbly mixture forms.
Pour the base mixture into a lined cake tin and press down hard.
Leave in the freezer to set for 10 minutes.
Place all of the filling ingredients into a small pan over a low heat and stir until melted, ensuring not to bring it to the boil.
Once everything has melted, pour the filling over the base layer.
Place back in the fridge to set for 1-2 hours.

This is the ultimate chocolate tart. a thin base made from crushed almonds, coconut, dates and cacao is covered in a rich, velvety cacao butter filling.

ingredients
For the base
100g ground almonds
100g desiccated coconut
16 pitted medjool dates
1 heaped tablespoon of cacao powder
1 tablespoon of melted coconut oil
For the filling
440g cacao butter
12 tablespoons of cacao powder
6 tablespoons of maple syrup
10 tablespoons of date syrup
50ml almond milk
method
simply place all the base ingredients into a food processor.
pulse until a crumbly mixture forms.
pour the base mixture into a lined cake tin and press down hard.
leave in the freezer to set for 10 minutes.
place all of the filling ingredients into a small pan over a low heat and stir until melted, ensuring not to bring it to the boil.
once everything has melted, pour the filling over the base layer.
place back in the fridge to set for 1-2 hours.

The sweet and crumbly biscuit crust acts as a contrast to the sourness of both yogurt and passion fruit in these easily-put-together tarts. For something sweeter, stir a couple of tbsp of icing sugar into the yogurt. The crispness is essential, but use a loose-textured, buttery biscuit rather than a hard gingernut. Makes 6

For the crust:
crumbly ginger biscuits 180g
cardamom pods 10
butter 80g

For the filling:
passion fruits 6
thick (strained) yogurt 500g

To finish:
crystallised rose petals 1 tbsp
passion fruits 2

You will also need 6 x 10cm metal rings or loose-bottomed tart cases.
Turn the biscuits to fine crumbs in a food processor or by putting them in a plastic bag and crushing with a rolling pin. Crack the cardamom pods, extract the seeds and grind them to a fine powder using a pestle and mortar or spice mill. Melt the butter in a small pan, add the cardamom then the crumbs and stir thoroughly. Set 4 tbsp of the crumbs aside.
Place the tart cases or metal rings on a baking sheet and divide the crumb mixture between them, packing them down lightly with the back of a spoon to form a thin disc. Refrigerate for 15 minutes until the butter has set.