Vegan Fig Tart with Coconut-Cashew Cream (Gluten-Free)
User Reviews
5
20 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs 15 mins
-
Servings
8 to 10
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Calories
461 kcal
-
Course
Dessert, Baked Goods
Vegan Fig Tart with Coconut-Cashew Cream (Gluten-Free)
Report
This Vegan Fig Tart features a gluten-free crust made from oat, corn, and almond flours bound with vegan butter and arrowroot. The creamy filling blends soaked cashews, coconut cream, agave nectar, and spices into a smooth coconut-cashew cream, topped with thin slices of fresh figs. The tart combines tender, nutty crust with a rich, lightly sweetened filling and delicate fig aroma.
Description
The crust is prepared by mixing a blend of gluten-free flours with arrowroot powder, sugar, salt, and cold vegan butter, then pressed into a tart pan and baked until golden brown. It provides a firm yet tender base with nutty oat and almond notes.
The filling uses soaked raw cashews pureed with coconut cream, agave nectar, lemon juice, and warming spices like cinnamon and ginger, producing a smooth, rich texture similar to cheesecake but plant-based. Vanilla and orange zest enhance the aroma and flavor complexity.
On top, thinly sliced fresh figs add a subtle fruity sweetness and visual appeal. The tart suits vegan and gluten-free diets, making it a refined dessert option for those preferences.
Notes highlight the importance of using solidified canned coconut cream for the filling and suggest refrigerating the coconut milk can ahead if needed. The recipe was adapted from a ginger-fig tart with a chestnut-almond crust.
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Ingredients
Crust
- coconut oil or nonstick cooking spray for greasing the pan
- 1/2 cup oat flour gluten-free
- 1/2 cup cornmeal fine, or corn flour
- 1/2 almond flour blanched, or almond meal, quantity unspecified
- 2 tablespoons arrowroot powder (can substitute cornstarch or tapioca starch)
- 1/4 cup organic cane sugar
- 1/4 fine sea salt teaspoon
- 6 tablespoons vegan butter cut into 1/2-inch cubes, cold
- 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 coconut cream or, scoop the thick, solid portion from a can of full-fat coconut milk, canned
- 1/2 cup agave nectar (or maple syrup)
- 3 tablespoons lemon juice fresh
- 1/8 tsp salt sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 cup water
- 1/2 cup coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 20-25 fig trimmed and sliced very thinly, fresh
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 your canned coconut milk sounds very sloshy when shaken, refrigerate it for at least 24 hours to help the cream solidify.
- Some brands of canned coconut milk, like Thai Kitchen, are better for solid cream; others may require purchasing canned coconut cream separately.
- This recipe is adapted from The Bojon Gourmet's Ginger Fig Tart with a Chestnut-Almond Crust.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
50g
(17%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Sodium
102mg
(4%)
Potassium
402mg
(9%)
Fiber
5g
(20%)
Sugar
30g
(60%)
Vitamin A
464IU
(9%)
Vitamin C
6mg
(7%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8to 10
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Sodium | 102mg | 4% |
| Potassium | 402mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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