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)


1-2 pints figs


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


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!

One thought on “Fig Tart \\ Sweet Laurel

  1. Laura

    Can you please tell us how the coconut whipped cream comes in?
    Is it meant as a topping?
    Or are you mixing it into the marscapone filling?


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