8 servings
Prep: 20 mins,
Cooking: 5 mins
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (17)
BISCUIT BASE:
160 g | coconut biscuits |
¼ cup | pistachio nuts — toasted |
5 | cardamom seeds — finely crushed |
2 Tbs | castor sugar |
90 g | butter — melted |
white chocolate custard creme: | |
250 ml | custard — at room temperature |
100 g | white chocolate — melted and cooled |
250 ml | cream — double thick |
2 Tbs | icing sugar — sifted |
1 tsp | vanilla — extract |
pan roasted nectarines: | |
8 | nectarines — halved, pitted and sliced into segments |
3 Tbs | butter |
3 Tbs | honey |
2 | thyme stems — destalked |
To finish:
1 Tbs | pistachios — roasted and roughly chopped |
Tap for ingredients