FIRST IN BEST DRESSED!

FIRST IN BEST DRESSED!

You know it’s Christmas when the figs start turning up at market. They are so delicious! Give this Fig, Honey and Cardamon tart a go. It’s gluten free as the crust is made with Pecan nuts.

FOR THE CRUST:
1 cup pecans
1 cup old-fashioned rolled oats
1 cup oat flour
1/4 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 cup coconut oil melted
3 tablespoons maple syrup
1/4 teaspoon salt

FOR THE CARDAMOM CASHEW CREAM:
1 1/2 cups raw cashews soaked and drained
1/4 cup dates pitted
1/2 teaspoon vanilla extract
3/4 teaspoon ground cardamom
1/4 teaspoon salt

FOR THE TOPPING:
Approximately 1 dozen fresh figs halved, quartered and sliced
Honey for drizzling

METHOD:
Preheat the oven to 350 degrees. In a food processor, pulse the pecans, oats, oat flour and salt until finely ground. Transfer to a bowl and mix in lemon zest, lemon juice, coconut oil and maple syrup with a fork or by hand. Dough should stick together when pressed between fingers (if too dry mix in 1 teaspoon of water at a time until dough sticks together.

Press the tart into the bottom and up the sides of a 9-inch rectangular tart pan. Prick the bottom of the tart several times with the tines of a fork and bake for 10-12 minutes, until slightly golden. Remove from oven and cool completely.

In a high speed blender, combine cashews, dates, vanilla extract, cardamom and salt with 1/2 cup cold water and blend until smooth and creamy.
Spread the cardamom cashew cream over the cooled crust. Top evenly with figs. Chill for at least one hour before serving for best results. Just before serving, drizzle liberally with honey.

 

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