Fig Tart \\ Sweet Laurel

Fig Tart with Cashew Marscapone

I love figs. If you follow me on Instagram, you know I spy fig trees from a mile away and patiently wait until late summer or fall when I can pick the delicious fruit. I think it’s the Greek girl in me. The cashew mascarpone is beyond delicious, and a wonderful pairing with the figs. Enjoy this recipe!*

Note: This recipe requires coconut milk that has set in the fridge overnight and also cashew that need to soak for at least an hour*

Ingredients to make the crust:

2 cups + 2 tablespoons almond flour

1/2 tsp pink salt

1 tablespoon maple syrup

2 tablespoons coconut oil

1 egg

2 cups cashew mascarpone (recipe below)

Figs:

1-2 pints figs

Directions:

Preheat oven 350

Place flour and salt in food processor. Pulse briefly.

Add coconut oil, maple syrup and egg and pulse until mixture forms a ball.

Press into lightly greased (you can use coconut oil) 8-9 inch tart pan.

Bake crust about 10 minutes. Remove from oven. While crust cools prepare coconut whipped cream.

Ingredients to make the cashew mascarpone:

2 ½ cups raw cashews (soaked about 1+ hour, drained and rinsed)

1/2 cup coconut or almond milk

½ cup +  2 tablespoons maple syrup

2 tablespoons coconut oil (melted)

2 teaspoon vanilla extract

2 tablespoons lemon juice

1 teaspoon Himalayan pink salt

1 can coconut milk refrigerated overnight, fat solids only

Directions:

Place all the mascarpone ingredients except coconut milk solids in a high-speed blender. Blend until creamy, smooth texture is reached. Scoop mixture into a bowl and gently fold in coconut milk solids. Stir until smooth. Set aside for tart assembly.

To finish:

Place cooled tart crust on a serving plate. Scoop the mascarpone into the crust, and and using the back of a spoon, smooth to the edges of the crust. Top with sliced figs, a drizzle of honey and maybe some rosemary for accent. Store in refrigerator until serving time. Enjoy!

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