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
1 cup cashews
2 tablespoons maple syrup
1 tablespoon cocoa
½ cup water
Figs, sliced into segments
Freeze dried raspberries (optional)
High speed blender
Rectangular pie tin
Measuring cups, spoons
Process the almonds, walnuts, dates and salt in a food processor until it resembles a fine crumb and sticks together when pressed.
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.
Blend all ingredients, except the almond meal, in a blender until smooth.
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.
Pour custard into crust and place in the fridge to cool for 2 hours.
Blend cashews, water, cocoa and maple syrup until very smooth. Taste and add more maple syrup if necessary.
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.
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.