Gluten-Free-Recipe-For-Vegan-Raw-Fig-Tart

Thanks to Brenda De La Piedra from One Hungry Mami for providing the recipe for this delicious raw fig tart with orange blossom custard. For more of Brenda’s delicious recipes visit http://onehungrymami.com/

Raw Fig Tart with Orange Custard

Thanks to Brenda De La Piedra from One Hungry Mami for providing the recipe for this delicious raw fig tart with orange blossom custard. 
Course Dessert
Servings 12 slices

Ingredients
 

  • 6-8 fresh figs chopped

Base

  • 1 cup raw pistachios
  • 8 dates
  • 1 tablespoon coconut oil
  • Himalayan pink salt a pinch of

Custard

  • cups raw cashews soaked overnight and rinsed
  • tsp orange blossom water
  • ½ cup liquid sweetener of choice I used coconut nectar
  • 2 tablespoons coconut oil
  • zest and juice of 1 medium orange
  • ¼– ½ cup water
  • 3 tablespoons soy lecithin** granules, optional-read note

Instructions
 

Base

  • Place all ingredients in the food processor and process until it resembles fine crumbs and mixture can hold together & you can form a ball.

Custard

  • Place all the ingredients in a high speed blender, except the water and lecithin. Process until super smooth.
  • If mixture is having trouble blending, add the water, starting with 1/4 cup first. This may be all you need. You want it to be a thick custard like consistency.
  • Once it’s super smooth, and you are happy with the consistency, add the lecithin and blend again.
  • Taste it and adjust the flavours if needed (more orange water if you want it a bit stronger, more sweetener if not sweet enough, e.t.c)
  • Pour the custard into the prepared tin and place in the freezer for a couple of hours.
  • When you are half an hour away from serving, take it out of the freezer and arrange the fresh figs on top.

Notes

**soy lecithin is used to thicken things up, so make sure you add it right at the end and that it’s in powder form if using. I just whizzed mine in the blender. You can also buy liquid lecithin but I’m yet to find some, besides, I rarely use it, however, I wanted the tart to hold it’s shape even if it was left out of the fridge (for presentation), which is why I added the lecithin. Like with all soy products, you should make sure they are organic and GMO free.
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