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Fig custard tart with a chocolate drizzle

To welcome a new staff member to our team I created this beautiful tart. She avoids gluten so this is a gluten free recipe and luckily she loves figs, so it was a win win. It wasn't overly sweet and was appreciated by all. Enjoy!



1 cup raw almonds

1 cup walnuts

10 medjool dates, pitted

¼ teaspoon salt


1 teaspoon agar agar powder

1⁄4 cup rice flour

3 cups soy milk

1⁄4 cup maple syrup

3⁄4 cup almond meal

1 teaspoon vanilla extract

Chocolate sauce

1 cup cashews

2 tablespoons maple syrup

1 tablespoon cocoa

½ cup water


Figs, sliced into segments

Freeze dried raspberries (optional)


Food processor

High speed blender

Rectangular pie tin

Medium saucepan

Measuring cups, spoons



  1. Process the almonds, walnuts, dates and salt in a food processor until it resembles a fine crumb and sticks together when pressed.

  2. Pour mixture into the pie tin, pressing the mixture down and up the sides. You may need to wet your fingers so it doesn’t stick.


  1. Blend all ingredients, except the almond meal, in a blender until smooth.

  2. Pour into a medium saucepan and stir over medium heat until the mixture thickens. When the mixture starts to simmer, add the almond meal and cook on a low heat for another 3 minutes, stirring continuously.

  3. Pour custard into crust and place in the fridge to cool for 2 hours.

Chocolate sauce

  1. Blend cashews, water, cocoa and maple syrup until very smooth. Taste and add more maple syrup if necessary.

To assemble:

  1. When the custard has cooled, arrange slices of figs on top. Drizzle the chocolate sauce over the top and sprinkle with chopped freeze dried raspberries.

  2. Place in the fridge to chill until serving.

*A hot tip in case you don’t have a high speed blender, boil cashews for 10 minutes and let cool.

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