Whether as a dessert, with coffee, or as a highlight at your next party – this tart impresses with its simplicity and the intense flavor of fresh figs. And the best part: it is 100% vegan. 🌱
Dough:
- 50 g ground almonds / nuts / …
- 130 g spelt flour
- 2 tsp baking powder
- 50 g brown sugar
- 1 tsp salt
- 80 g vegan butter, diced
- Optional: 1–2 tbsp water, depending on the consistency of the dough
Filling:
- 200 g cashews (soaked in water)
- 15 g ground chia seeds
- 120 ml maple syrup
- 3 tbsp lemon juice
- A pinch of salt
- 100 ml water
- 100 ml coconut oil
- Vanilla
- Figs
Instructions:
- Soak the cashews in water overnight.
- Preheat the oven to 190°C (fan).
- Grease the bottom of a rectangular tart pan (34 × 14 cm).
- Combine all dough ingredients and knead into a smooth dough (about 3–5 minutes).
- Press the dough evenly into the tart pan.
- Place the pan in the freezer for 15–30 minutes, until the dough is firm.
- Bake the tart base in the oven for 20–30 minutes, until golden brown.
- Remove the pan from the oven.
- While the tart is still hot, gently press the sides and bottom with the back of a spoon.
- Allow the base to cool completely.
- Drain the soaked cashews and place them in the bowl of a high-speed blender or food processor.
- Blend the cashews, ground chia seeds, maple syrup, lemon juice, salt, vanilla, and water on low to medium speed until the mixture becomes silky smooth (about 3 minutes).
- Slightly melt the coconut oil, add it to the mixture, and blend on medium speed for about 20 seconds.
- Spread the cashew cream over the cooled tart base. Refrigerate the tart until the cream becomes firm enough to place the figs on top.
- Slice the figs and cover the tart with a layer of figs, cutting some in half so they fit nicely.
- Refrigerate the tart until it is firm enough to slice, at least 2 and up to 4 hours.
We wish you lots of fun baking and a wonderful appetite.