Ginger Fig Tart with Chestnut-Almond Crust

20 560 502
Ingredients Minutes Calories
Prep Cook Servings
9 h 20 min 0 min 9
Ginger Fig Tart with Chestnut-Almond Crust
Health Rating

Ingredients


1 tsp Coconut oil (for the tart pan)
1/2 cup Almond flour/meal, Bob's Red Mill
1/2 cup Sweet rice flour , Bob's Red Mill
40 gm Chestnut flour (or 1/2 cup oat flour)
2 tbsp Tapioca starch
1/4 cup Granulated sugar
1/8 tsp Sea salt, fine
6 tbsp Butter, vegan (salted, cold, cut into 1/2" cubes)
1 tsp Vanilla extract, pure
1 cup Cashew nuts, raw (soaked)
2 tbsp Cashew nuts, raw (soaked)
2 tbsp Chia seeds, ground (preferably white chia seeds)
1/2 cup Maple syrup, pure
3 tbsp Lemon juice
1 piece, 1-inch Ginger root (peeled & finely grated)
1 pinch Sea salt, fine
1/2 cup Water, filtered
1/2 cup Coconut oil (melted)
1 pod Vanilla bean (or 3/4 tsp vanilla paste or extract)
454 gm Fig, raw (trimmed & sliced 1/4" thick)

Instructions


  1. Make the crust: Rub a 13½ by 4½-inch rectangular tart pan (or a 9-inch round tart pan) with a loose bottom with coconut oil or spray lightly with cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice, and chestnut flours with the tapioca starch, sugar and salt. Scatter the vegan butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through (3–5 min).
  3. Dump the crumbs into the prepared tart pan with and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square (it usually takes about 10 minutes to make it look pretty.) Freeze until firm (15–30 min) or for up to a month.
  4. Position a rack in the center of the oven and preheat to 350ºF (190ºC). Place the tart pan on a rimmed baking sheet and bake until golden all over (20-30 min).
  5. Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon; this will help it hold together when cool. Cool completely.
  6. Make the filling: Drain the soaked cashews and place them in the bowl of a high-speed blender or food processor. Add the ground chia seed, maple syrup, lemon juice, ginger, salt, and water. Blend, starting on low and increasing to medium-high, scraping the sides of the blender as needed, until the mixture is silky smooth (3 min). Add the melted coconut oil and vanilla paste, and blend on medium to combine (20 sec).
  7. Spread a little less than half of the cashew cream into the bottom of the cooled tart shell. Chill the tart to firm the cream enough to support the figs (20 min). Top with a layer of figs, halving some to fit snugly. Spread as much of the remaining cashew cream as will fit over the figs (I had about ½ cup left over) and chill again to firm the cream enough to support the figs (20 min). Top with a final layer of figs. Chill the tart until firm enough to slice (at least 2 and preferably 4 hrs). See "Notes" below.

       

Advanced Preparation

1 day prior, Cashew nuts, raw 1 cup
Instructions:

Cover cashews in cool water and soak 4-12 hours or overnight, or if pressed for time, cover in boiling water and soak at least 1 hour.

1 day prior, Cashew nuts, raw 2 tbsp
Instructions:

Cover cashews in cool water and soak 4-12 hours or overnight, or if pressed for time, cover in boiling water and soak at least 1 hour.

Nutrition Facts

Per Portion

Calories 502
Calories from fat 281
Calories from saturated fat 113
Total Fat 31 g
Saturated Fat 12.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 4.7 g
Cholesterol 0.0 mg
Sodium 127 mg
Potassium 302 mg
Total Carbohydrate 49 g
Dietary Fiber 4.5 g
Sugars 26.0 g
Protein 5.9 g

Dietary servings

Per Portion


Fruit 0.6
Grain 0.1
Meat Alternative 0.8

Energy sources


Pygal0%380.5324592283350390.7519092018511239%450.25848384444726140.983173650968356%314.3219006832303199.633073356786165%368.999192580922791.569456381364239%56%AlcoholCarbohydratesFatProtein

Notes:

Make ahead options:

  • The tart crust can be frozen unbaked airtight for up to a month.
  • The baked crust can be made a day or two ahead and stored airtight at room temperature.
  • The cashew cream can be made up to several days ahead; let soften to spreadable when ready to use.

 

If the figs look dry, brush with a little maple syrup or honey diluted with boiling water.

Use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the tart.

The tart is best the day of baking when the crust is crisp, but will keep for up to 3 days refrigerated airtight.

Recipe from:
Dessert