Method

• 1.
  Combine prunes, teabags and 2 cups (500ml) boiling water in a bowl. Set aside for 1 hour to soften. Drain, reserving soaking liquid. Place half the prunes in a food processor with 1 tbs reserved liquid and whiz to a puree. Fold puree through remaining whole prunes and set aside.
• 2.
  Preheat the oven to 180°C. Grease a 12 x 36cm loose-based fluted tart pan and line a baking tray with baking paper
• 3.
  To make the syrup, place remaining reserved liquid in a saucepan and heat over high heat. Add 1/4 cup (90g) honey and cook, stirring occasionally, for 12-15 minutes or until reduced by half. Cool.
• 4.
  To make the crunchy nuts, toss nuts, remaining 85g honey and 1/2 tsp salt flakes on prepared tray and bake for 8 minutes or until golden. Set aside.
• 5.
  Roll out pastry between 2 sheets of baking paper to a 5mm-thick rectangle. Chill for 10 minutes. Use to line prepared pan, leaving 3mm overhanging. Chill for 30 minutes. Line with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper, and bake for a further 15-20 minutes or until golden. Cool. Reduce oven to 160°C.
• 6.
  Meanwhile, to make the frangipane, place butter, vanilla seeds and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add egg and eggwhite, and beat until well combined. Fold through almond meal and cornflour. Spread frangipane into tart case and spoon prune mixture down the centre. Bake for 30-35 minutes or until a skewer inserted in the centre comes out with a few crumbs.

• 7.
  Break crunchy nuts into pieces and scatter over tart. Drizzle with syrup. Serve warm with yoghurt.