Cashew Cream Honeyed Fig Tart
 
Prep time
Total time
 
A lightly refreshing fig tart perfect for the end of summer.
Author:
Serves: 12 servings
Ingredients
  • CRUST:
  • 1 ½ c. ground almonds or almond flour
  • 3 Tbls. raw sugar
  • 2 Tbls. butter, melted (ghee or coconut oil may be substituted)
  • -
  • FILLING:
  • 1 ¾ c. raw cashews, soaked for at least 6 hours
  • ⅓ c. coconut oil, melted
  • ⅓ c. honey
  • 3 Tbls. lemon juice, fresh
  • 1 tsp. vanilla
  • -
  • TOPPING:
  • Fresh figs, about 1 quart whole
  • Honey to drizzle (optional)
Instructions
  1. FOR THE CRUST:
  2. In a food processor, combine almonds and sugar.
  3. Slowly, with processor running, drizzle in butter until mixture comes together.
  4. Pat crust into a tart pan approximately 10” round with a 1 ½” side, coming up the sides about ¾ of the way. Crust should over the entire bottom evenly.
  5. -
  6. FOR THE FILLING:
  7. You can make this in a food processor or in a high-speed blender
  8. Combine liquids and set aside.
  9. Add cashews to processor and blend until as smooth as possible, about 1 minute.
  10. Slowly drizzle in liquids with processor running.
  11. Blend until mixture is smooth with no grittiness or pieces of cashews present.
  12. Spread into crust.
  13. Chill until ready to serve.
  14. -
  15. When ready to serve, top with slices of figs* in any design you prefer.
  16. Drizzle with extra honey before serving.
  17. -
  18. *Figs will not keep well once cut. If you are not going to consume the entire tart, feel free to top each individual slice to serve.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/cashew-cream-honeyed-fig-tart/