Step 1

Start with the cashew cream. It can be made a day or so ahead, up to you. Soak the cashews for 3-4 hours or overnight. Drain and rinse.

Step 2

To make the chocolate cream, blend the soaked cashews in a powerful food processor or blender until a course texture. Thermomix 20 seconds speed 4.

Step 3

Add the rest of the ingredients and blend again until a smooth cream is formed. Thermomix 30 seconds, speed 4-5 (you may need to scrape the sides once or twice).

Step 4

Set it aside until you're ready to serve.

Step 5

Pre-heat your oven to 180℃ (fan forced) and grease one large or four small springform tart tins.

Step 6

In a food processor, combine the butter and buckwheat flour until a crumb like texture forms. Thermomix 20 seconds, speed 4.

Step 7

Add in the remaining ingredients and mix until the dough forms a disc. Thermomix 30-40 seconds, speed As you mix it it should come together.

Step 8

Wrap the dough in baking paper and pop in the fridge for 1 hour.

Step 9

Cut the dough in half (you have enough for two large tarts or 8 small tarts - see tip below). So for this recipe, you only need half of the dough, the other half can be refrigerated or frozen until needed.

Step 10

Roll the dough to about 5mm thickness. It's important to work quickly, especially in a hot kitchen - as the dough softens, it's harder to work with. Cut the pastry to suit the tin you are using. You may need to bring the pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing the dough into the tin with your fingers.

Step 11

Any leftover you can cut into shapes to decorate or just enjoy as biscuits.

Step 12

Cover the tarts with a sheet of baking paper and weight it to blind bake the shells.

Step 13

Cook for just 7 minutes for a small tart, 10 for a larger one. Remove from the oven and cool in the tins for a few minutes, then, when cool enough to handle, carefully push out of the base and cool completely on a wire wrack.

Step 14

Keep in an airtight container for 1-2 days until ready to serve.

Step 15

Place the fruit in the bottom of the tart shells.

Step 16

Top the shells with the cashew cream and garnish with more fruit and shaved dark chocolate (optional, as pictured).

Step 17

Individual tarts are most fool proof as the larger tarts can crack when cutting (unless the pastry is cooked perfectly).

Step 18

Store in an airtight container in the fridge.