Strawberry Tart and Rhubarb Cake
Strawberry Tart and Rhubarb Cake

Strawberry & Almond Crust Tart

Tart case
• 1 ½ cups of Australian almonds
• 2 tblspns melted butter or coconut oil
• 1 tblspn honey
• 1 tblspn water
Filling
• 1 cup of strawberries
• Natural yogurt
• Mint leaves
• Extra Honey

Process almonds in a food processor until fine, add the remaining tart ingredients and process until the mixture comes together. Press evenly into a greased 20cm loose-based tart tin. Bake in a moderate oven for 10 min or until golden brown. Cool completely and refrigerate until required.

Slice the strawberries and arrange over the top of the tart case. Drizzle with yogurt and extra honey. Decorate with mint leaves and serve.

Open Afternoons Upside down Rhubarb Cake