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Vegan Fig Tart with Coconut-Cashew Cream (Gluten-Free)

Prep Time45 mins
Cook Time2 hrs 30 mins
Total Time3 hrs 15 mins
Servings: 8 to 10
Calories: 461kcal
Author: Nisha Vora

Ingredients

Crust

  • Coconut oil or nonstick cooking spray for greasing the pan
  • 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)

Filling

  • 1 cup raw cashews, soaked in boiling water for 1 hour
  • 1/3 cup canned coconut cream (or, scoop 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 tsp 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
  • 20-25 fresh figs, trimmed and sliced very thinly

Instructions

  • Preheat the oven to 350ºF/175ºC.
  • For the crust: In a medium bowl, whisk together the oat flour, corn flour, almond flour, arrowroot powder, sugar and sea salt. Scatter the vegan butter pieces on the top and add the vanilla extract and almond extract. Using an electric handheld mixer, mix on low speed just until the dough comes together in clumps, about 2-4 minutes. Alternatively, you can do this step in a stand mixer with a paddle attachment.
  • Grease a rectangular (14”x4”) tart pan with a removable bottom (or a 9-inch round tart pan with a removable bottom) with coconut oil or cooking spray. Add the crust mixture into the tart pan with and press evenly into the pan, starting with the sides and then the bottom. Freeze the crust until it is firm, about 20-30 minutes.
  • Place the tart pan on a baking sheet and bake in the preheated oven until it is golden-brown, about 20-25 minutes. Cool completely before adding the filling.
  • To make the filling: Drain the soaked cashews and add them to a high-speed blender or food processor. Add the coconut cream and blend until the mixture resembles ricotta cheese. Add the remaining filling ingredients except for the figs and blend until smooth and creamy, scraping down the sides as needed.
  • Pour a little less than half of the coconut-cashew cream into the tart shell, using a rubber spatula to smooth out the surface. Chill the tart in the fridge to slightly set, about 20 minutes.
  • Then top the cream with a layer of sliced figs. Pour the remaining coconut-cashew cream on top of the layer of figs and chill for another 20 minutes. Finally, top the second layer of cream with the last layer of sliced figs. Chill the tart until it is firm enough to slice, at least 2 hours, or overnight.

Notes

*If you shake your can of coconut milk and it sounds very sloshy, the cream has been integrated with the liquid part. You will need to refrigerate the can for at least 24 hours to get the cream to solidify. Some brands of coconut milk are better than others at having solidified coconut cream. I’ve had better results with Thai Kitchen brand instead of, for instance, the Whole Foods 365 brand. Or, you can purchase canned coconut cream.
Note: This recipe was adapted from Ginger Fig Tart with Chestnut-Almond Crust via The Bojon Gourmet
Originally published: October 7, 2018. Updated: September 27, 2020.