Description
This Vegan Fig Tart with Coconut-Cashew Cream is a luscious gluten-free dessert perfect for any occasion. Featuring a crunchy, buttery oat and almond flour crust, filled with a creamy, spiced coconut-cashew filling and topped with fresh, thinly sliced figs, this tart is both elegant and packed with delicious flavor. The use of vegan butter and coconut cream keeps it entirely plant-based, while the combination of spices adds warmth and depth to each bite. A perfect dairy-free and gluten-free treat to impress your guests or indulge yourself.
Ingredients
Scale
Crust
- 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
Filling
- 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
Topping
- 20–25 fresh figs, trimmed and sliced very thinly
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) to warm up while you prepare the crust.
- Make the Crust Dough: In a medium bowl, whisk together oat flour, corn flour, almond flour, arrowroot powder, sugar, and sea salt. Scatter vegan butter cubes on top, add vanilla and almond extracts, and use an electric mixer on low speed for 2-4 minutes until the dough forms clumps. You may use a stand mixer with paddle attachment alternatively.
- Prepare Tart Pan: Grease a rectangular 14”x4” or 9-inch round tart pan with removable bottom using coconut oil or cooking spray. Press the crust mixture evenly into the pan, starting from the sides then bottom. Freeze for 20-30 minutes until firm.
- Bake the Crust: Place the tart pan on a baking sheet and bake in the preheated oven for 20-25 minutes or until crust turns golden brown. Allow crust to cool completely before filling.
- Make the Filling: Drain soaked cashews and add to a high-speed blender or food processor with coconut cream. Blend until the texture resembles ricotta cheese. Add agave nectar, lemon juice, sea salt, cinnamon, ginger, water, melted coconut oil, vanilla extract, and orange zest, then blend again until smooth and creamy, stopping to scrape sides as needed.
- Assemble First Layer: Pour slightly less than half of the coconut-cashew cream into the cooled tart shell. Use a rubber spatula to smooth the surface. Chill in the refrigerator for about 20 minutes to set slightly.
- Add Figs and Second Cream Layer: Arrange a single layer of thinly sliced figs on top of the first cream layer. Pour the remaining coconut-cashew cream over the figs and chill again for 20 minutes.
- Top and Chill: Place a final layer of sliced figs on top of the second cream layer. Chill the entire tart for at least 2 hours or overnight until firm enough to slice and serve.
Notes
- Soak cashews in boiling water for at least 1 hour for a creamy filling texture.
- If you can’t find vegan butter, coconut oil chilled and solid works as a substitute but may alter the crust texture slightly.
- Frozen crust ensures a flakier and crispier texture after baking.
- The tart is best served chilled and tastes better after resting overnight.
- Can substitute agave nectar with maple syrup or other liquid sweeteners.
- Use a removable-bottom tart pan for easier slicing and serving.
- Fresh figs should be ripe but firm for easier slicing and better texture.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Keywords: Vegan fig tart, gluten-free dessert, coconut cashew cream, dairy-free tart, plant-based dessert, fig recipes
