Name: Vegan Fig Tart with Coconut-Cashew Cream Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 3 h 15 min
Cuisine: Vegan
Ingredients: 1/2 cup gluten-free oat flour; 1/2 cup fine cornmeal or corn flour; 1/2 cup blanched almond flour or almond meal; 2 tablespoons arrowroot powder (can substitute cornstarch or tapioca starch); 1/4 cup organic cane sugar; 1/4 teaspoon fine sea salt; 6 tablespoons cold vegan butter, cut into 1/2-inch cubes; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract (or more vanilla extract); Coconut oil or nonstick cooking spray for greasing the pan; 1 cup raw cashews, soaked in boiling water for 1 hour; 1/3 cup canned coconut cream (or the thick, solid portion from a can of full-fat coconut milk); 1/2 cup agave nectar (or maple syrup); 3 tablespoons fresh lemon juice; 1/8 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 cup water; 1/2 cup melted coconut oil; 1 teaspoon vanilla extract; 1 teaspoon orange zest; 20-25 fresh figs, trimmed and sliced very thinly

Ingredients

Coconut oil or nonstick cooking spray for greasing the pan

1/2 cup gluten-free oat flour

1/2 cup fine cornmeal or corn flour

1/2 cup blanched almond flour or almond meal

2 tablespoons arrowroot powder (can substitute cornstarch or tapioca starch)

1/4 cup organic cane sugar

1/4 teaspoon fine sea salt

6 tablespoons cold vegan butter, cut into 1/2-inch cubes

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract (or more vanilla extract)

1 cup raw cashews, soaked in boiling water for 1 hour

1/3 cup canned coconut cream (or thick, solid portion from a can of full-fat coconut milk)

1/2 cup agave nectar (or maple syrup)

3 tablespoons fresh lemon juice

1/8 teaspoon sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 cup water

1/2 cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon orange zest

20-25 fresh figs, trimmed and sliced very thinly

Instructions

Step 1: Preheat the oven to 350ºF (175ºC).

Step 2: For the crust, whisk together the oat flour, corn flour, almond flour, arrowroot powder, sugar, and sea salt in a medium bowl. Scatter the vegan butter pieces on top and add the vanilla and almond extracts. Using an electric handheld mixer on low speed, mix until the dough forms clumps, about 2-4 minutes. Alternatively, use a stand mixer with a paddle attachment.

Step 3: Grease a rectangular 14″x4″ tart pan with a removable bottom (or a 9-inch round tart pan) with coconut oil or cooking spray. Press the crust mixture evenly into the pan, starting with the sides, then the bottom. Freeze the crust until firm, about 20-30 minutes.

Step 4: Place the tart pan on a baking sheet and bake for 20-25 minutes until golden brown. Let cool completely before adding the filling.

Step 5: To make the filling, drain the soaked cashews and add them to a high-speed blender or food processor. Add the coconut cream and blend until the mixture resembles ricotta cheese. Add agave nectar, lemon juice, sea salt, cinnamon, ginger, water, melted coconut oil, vanilla extract, and orange zest. Blend until smooth and creamy, scraping down the sides as needed.

Step 6: Pour just under half of the coconut-cashew cream into the cooled crust and smooth the surface with a spatula. Chill in the fridge to slightly set, about 20 minutes.

Step 7: Arrange a layer of sliced figs over the cream. Pour the remaining cream on top of the figs and chill for another 20 minutes.

Step 8: Top the second cream layer with the remaining sliced figs. Chill the tart until firm enough to slice, at least 2 hours or overnight.

Tips & Variations

You can substitute maple syrup for agave nectar to add a richer flavor.

Soaking the cashews longer (up to 4 hours) will create an even creamier filling.

For extra zest, sprinkle some finely chopped fresh mint or basil on top before serving.

If fresh figs are unavailable, consider using dried figs soaked in warm water for 30 minutes.

Make the crust ahead and keep it frozen to save time on busy days.

Storage

Store any leftover tart covered in the refrigerator for up to 3 days. The flavors will meld nicely if left overnight. To serve, let it sit at room temperature for 10-15 minutes for the best texture. This tart does not freeze well due to the fresh figs but you can store the crust and the filling separately in the freezer for up to 1 month.

FAQs

Can I use other nuts instead of cashews for the cream?

Cashews provide a creamy texture that’s hard to replace; however, blanched almonds or macadamia nuts may work but expect a slightly different texture and flavor.

Is the crust suitable for a round tart pan?

Yes, you can use a 9-inch round tart pan with a removable bottom instead of the rectangular one. Just press the crust evenly and adjust baking time if needed.