Coconut, Cashew and Fig Tart

It’s hard to believe that I just had my first fig less than a year ago (date of writing: Feb 28th, 2020) and now the fruit features in one of my favorite desserts of all time. My Coconut, Cashew & Fig Tart has everything you’d want in a dessert: an impossibly creamy filling, layers of luscious figs, and a base that is crunchy enough to support all that deliciousness yet not tooth-breakingly hard. Oh, and did I mention that it looks as good as it tastes? If you’re going somewhere and you want to make a big impression, you can’t go wrong with this show-stopping tart.

Whole Food Plant-Based, Vegan, Oil Free.

Yes, you read that right: I only had my first fig last summer (that is, summer of 2019). While shopping in the south of Malta, I went to buy fruit from a farmer my in-laws recommended. I love supporting small businesses and buying produce directly from farmers, so off I headed to the small garage where he was selling his wares.

I overheard him complaining to his wife and mother about how few figs they had produced this year; he lamented the fact that he had only harvested three that morning as he sliced one open and passed it around to his family.

They were gushing about how sweet and rich it was, and my curiosity got the better of me. I asked to buy one, but he told me he wasn’t willing to sell his precious few figs. I said, “That’s too bad. I’ve never tried one and now you’ve piqued my interest.”

Apparently, I piqued his interest as well, because he promptly walked over to the corner and handed me one of his treasured figs – for free! He said it was a crime that I’d never tried one and he wanted my first one to be one of his because he swore they’re the best.

I was moved by the pride he took in his work, and I have to admit that the fact that he was so willing to share it with me brought tears to my eyes.

Once I tried it, I wanted to kick myself for missing out on this amazing fruit for so many years. I just knew I had to make something with figs after that, but I quickly discovered the farmer was right: Maltese-grown figs weren’t having a great year, so I had to buy imported ones.

They weren’t as tasty as that first fig, but they were excellent nevertheless, and their gorgeous coloring inspired me to create a tart that lets them take center stage. My family devoured the whole thing in less than three hours!

Give it a try, and if you’re ever in Malta, be sure to try our figs – straight from the farmer – and let me know if you can taste a difference. Most people do!

Ingredients (makes 8 slices) :

Ingredients for the Crust

-160 g (1 ¾ cup) rolled oats

-5 g (1 tablespoon) ground flaxseed

-12 medjool dates, soaked in boiling water for 15 minutes, pit removed

-32 g (2 tablespoons) 100% hazelnut butter

-1 tsp vanilla extract

-40 g (2 ½ tablespoons) apple sauce

-pinch of Himalayan salt

Filling:

-100 g (2/3 cup) raw cashews, soaked in boiling water for 1 hour

-60 g (2 oz) coconut cream

-80 g (1/4 cup) maple syrup

-3 tablespoons lemon juice

-1 teaspoon orange zest

-75 g (1/3 cup) apple sauce

-1/2 teaspoon cinnamon

-1/2 teaspoon ginger powder

-60 ml (1/4 cup) coconut almond milk (or plant milk of your choice)

-2 teaspoons agar agar

-7 figs

Method:

Crust Method:

1.      Place the rolled oats in a food processor and pulse for about 20 seconds, or until coarsely chopped.

2.      Add the remaining crust ingredients and mix well until combined. It may take a few minutes to come together.

3.      Press the mixture into the bottom of an 8-inch pan. I used a pan with a removable bottom to make things easier. Make sure you extend the crust mixture up the sides so it will hold the filling in place.

4.      Place in the freezer for 20 to 30 minutes.

Filling Method:

1.      Drain the soaked cashews and place them in a food processor. Add the coconut cream and blend until the mixture looks like ricotta cheese.

2.      Add the rest of the ingredients except for the plant milk, agar agar and figs.

3.      Blend until smooth and creamy.

4.      Pour the plant milk into a small saucepan and heat on low-to-medium heat for about 3 minutes.

5.      Add the agar-agar. Do not stir the mixture for the first 3 minutes.

6.      During the following 3 minutes, stir the agar-agar and plant milk every 30 seconds.

7.      Turn off the heat and add it to the food processor with the coconut-cashew mixture. Blend for about a minute.

8.      Take the crust out of the freezer. Carefully remove it from the pan and place it on a plate. Pour slightly less than half of the coconut-cashew filling into the tart. Spread it evenly along the bottom.

9.      Put it back into the freezer for 20 minutes, then top with a layer of sliced figs.

10.  Add the remaining coconut-cashew cream on top of the layer of figs and pop back into the freezer for another 20 minutes.

11.  Top with the remaining sliced figs. Add some chopped walnuts on top. Chill in the fridge for at least 2 hours before serving so it sets enough to slice cleanly.

Nutritional Value per slice:

Calories: 402

Carbs: 63.2 g

Protein: 6.9 g

Fat: 15.3 g

Fiber: 8.1 g