I have almost picked the last of the figs from the tree now. So I had to create a special dish with them that I haven’t tried before. This idea of making some kind of tart kept coming back into my mind and so I gave it a shot. And yes, it worked out well. I just love it when a recipe turns out well at first try
I’ve used bananas for sweetening the crust. And the cashew vanilla filling has been sweetened with dates – this makes it look more greyish than it would with other sweeteners.
For a 26cm tart form you’ll need:
approx. 10 figs (depending on size)
For the crust:
1/2 cup (75g) buckwheat flour
1/2 cup (65g) brown rice flour
1/2 cup tapioca starch
1 tablespoon fiber husk
1 pinch salt
1 teaspoon baking powder
2 very ripe banana
60g coconut oil (soft)
For the vanilla cream:
1/2 cup (70g) cashews (soaked in filtered water for at least 6 hours and then drained)
3/4 cup water
1/2 cup (70g) dates
3/4 cup water
3/4 cup water
3 tablespoon (45g) corn starch/ corn flour
2 teaspoon vanilla paste
For the crust, mix the buckwheat flour, rice flour, tapioca starch, fiber husk, salt and baking powder in a medium sized bowl.
In a smaller bowl, mash the bananas to a fine cream.
Add banana-cream and coconut oil to the flour mix and mix well. The dough should become quite thick and you should be able to hold it in your (cold) hand without it getting stuck. If it is too moist add a little more flour.
Leave the dough in the bowl and place in fridge while you prepare the rest.
Gently wash the figs, remove the stalks and cut them in half. Place aside.
Preheat the oven to 190°C
For the vanilla cashew filling, if you have a really good blender, blend cashews, dates and 1 1/2 cups water to a fine cream.
If you only have a small blender, such as a Personal Blender, better do it in steps. First the cashews with 3/4 cup water. Then the dates with 3/4 cup water.
Transfer the blended cream into a small pot and bring gently to boil, stirring constantly.
Mix the remaining 3/4 cup water with corn starch and vanilla paste. Set aside.
Once the cashew-date-mixture is boiling, take off the heat, pour in the starch mixture and bring to boil again, stirring constantly. Let simmer for a few minutes until it thickens noticeably.
Take the dough out of the fridge and place it in the cake tin. Press it evenly and also form it up on the rim of the cake tin.
Pour the vanilla cream into the cake tin.
Place the figs one by one onto the cashew-vanilla-cream, pressing them in until they’re almost submerged.
Place cake tin in the oven and bake for approx. 40 minutes (depending on oven type). If the top gets brown too quickly, cover with a loosely placed sheet of aluminum paper.
Let cool down for a few minutes before taking it out of the tin.