4 making two small 10cm tarts*
*Use tins with a spring form base
Place all of the dry ingredients into a small food processor or blender and process into a flour. Then add the water and oil and process again to form a pastry.
Press the pastry into the tart tin(s), making sure it is . cm thick and very evenly and neatly pressed into the tin, set aside.
Place all of the ingredients into a small saucepan and simmer for 15 minutes until the cherries are thawed and a jam like consistency is achieved. Turn off the heal and leave to cool, then add the CBD. Once cool add 3/4 of the jam to the tin(s) and reserve the rest for the top.
Mix the almonds with agave and salt, until well mixed.
Then add them to the tart of top of the cherry jam, making sure to spread the frangipane evenly making a flat surface.
Blend all of the ingredients together until SILKY smooth, and then pour the cream on top of the frangipane and chill in the fridge for 1-2 hours until set.
Serve topped with more cherries with an afternoon cup of festive tea.
Store the tarts in the fridge in a sealed container for up to one week.