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*
Fig Tart with Cashew Marscapone
Ingredients to make the crust:
2 cups + 2 tablespoons almond flour
1/2 tsp pink salt
1 tablespoon maple syrup
2 tablespoons coconut oil
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.
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!