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My Kitchen Rules NZ


Ep1 Neena and Belinda: White Chocolate & Kahikatea Tart with Honey Pine Nut Crust and Kahikatea Berries

Kahikatea and white chocolate tart (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 10



  • 2 Cups Toasted pinenuts
  • 3/4 Cup Arrowroot
  • 2/3 Cup Coconut oil
  • 1/4 Cup Honey
  • 1 tsp. Vanilla paste
  • 1/2 tsp. Salt
  • 225g White chocolate
  • 1/2 Cup Coconut oil
  • 1/2 Cup Coconut cream
  • Dalt
  • 1/2 tsp. Vanilla bean paste
  • 1-2 Cups Kahikatea Berries
  • 1 Tbsp. Pomegranate molasses


  1. Preheat the oven to 180 degrees. Place pinenuts in a food processor, and blitz roughly, add the rest of the ingredients and process until it forms a dough. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned
  2. Melt the chocolate and combine with the coconut oil, coconut cream, a pinch of salt and the vanilla bean paste. pour the filling on top of your cooled base and freeze until set.
  3. Place your Kahikatea berries into a pot with the pomegranate molasses and let them simmer away.  You can add a little honey if its too tart. Once the berries have softened and are a bit tacky, you can take off heat and add a few raw berries for freshness and brightness.
  4. Once set spoon on the Kahikatea berry compote. Keep tarts in freezer until you are ready to eat.


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.