Fresh Fig Tart (Vegan!)
With the arrival of August’s hot weather, figs are now ripening on our tree, inspiring me to experiment with a dessert that would showcase fresh figs’ subtle flavors. I love how the crunchy almond crust and creamy vanilla custard of this tart complement the succulence of fresh figs. It’s a sweet and healthy taste of summer.
1 cup whole wheat flour
½ cup almond meal
¼ cup sugar
6 tablespoons margarine (Earth Balance)
1 teaspoon almond extract
1/4 teaspoon salt
3 tablespoons cold water
3 tablespoons melted coconut oil
12 ounces silken tofu, room temperature
1 vanilla bean
1/3 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup maple syrup
18 fresh figs
¼ cup apricot preserves
Make the almond crust:
- Heat oven to 400 degrees.
- Put the flour, almond meal, sugar, margarine, almond extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.
- Press into a greased 9-inch fluted tart pan. Bake at 400 degrees for 20 minutes or until golden brown. Cool on a wire rack.
Make the vanilla custard:
- Add the tofu, salt, vanilla bean, cinnamon, melted coconut oil and maple syrup to a blender. Blend on high for 2 minutes.
- Pour mixture directly into cooled crust; chill in fridge for at least 1 hour.
Assemble the tart:
- Puree 6 figs in blender. Spread fig puree over vanilla custard.
- Quarter 12 figs. Arrange fig slices over fig puree.
- Brush apricot preserves over figs.
- Serve immediately!
Posted by P