Carlo and I recently returned home from a holiday in Cambodia. I loved the heat and the beautiful fruit - it was all so bountiful and inexpensive, too.

My dear friend Andrea taught me this wonderful raw recipe, which you can top with tropical fruit or figs, depending what is in season. She's a chef too, and a dedicated doTerra oil fan, and uses them in the most wonderful way in her recipes.

This tart is raw, and super simple to make. It requires just a little patience - waiting for the tart base to chill, and delicate handling, but you'll be richly rewarded by the luscious clean flavours.