Creamy Vegan Fig Tart
An elegant and indulgent dessert featuring a crumbly, gluten-free cornmeal crust filled with a luscious coconut-cashew cream. Layers of fresh, juicy figs provide a beautiful visual and a burst of seasonal sweetness. Perfectly balanced and visually stunning, it’s a crowd-pleasing treat for any special occasion.
Instructions
- 1
Preheat your oven to 350ºF (175ºC).
- 2
In a bowl, whisk together the gluten free oat flour (0.5 cup), cornmeal (0.5 cup), almond flour (0.5 cup), arrowroot powder (2 tbsp), raw cane sugar (0.25 cup), and sea salt (0.25 tsp). Mix in the plant butter (6 tbsp), vanilla extract (0.5 tsp), and almond extract (0.5 tsp) using a handheld mixer on low speed for 2-4 minutes until clumps form.
- 3
Grease a 14”x4” or 9-inch round tart pan with coconut oil (1 handful). Press the dough evenly into the bottom and sides. Freeze for 20-30 minutes until firm.
- 4
Place the pan on a sheet and bake for 20-25 minutes until golden brown. Allow the crust to cool completely.
- 5
For the filling, drain your soaked cashews (1 cup) and blend with coconut cream (0.33 cup) in a processor until thick. Add the agave nectar (0.5 cup), lemon juice (3 tbsp), sea salt (0.125 tsp), ground cinnamon (0.5 tsp), ground ginger (0.5 tsp), water (0.25 cup), coconut oil (0.5 cup), vanilla extract (1 tsp), and orange zest (1 tsp). Blend until perfectly smooth.
- 6
Pour one third of the cream into the cooled shell. Smooth with a spatula and chill in the fridge for 20 minutes.
- 7
Add a layer of sliced figs (20 fresh). Pour the remaining cream over the top, add a final layer of figs, and chill for at least 2 hours (or overnight) until firm.
Nutrition Facts
Per portion