Figgy Curd Tarts with Lavender + Chamomile Cashew Cream

I’ve always thought tarts were so cute and I always see photos of these amazing tarts that are just works of art. It has been on my list for some time now to try to create cute little tarts that taste as delicious as they are adorable but that are also healthy and naturally sweet. This recipe takes a bit longer than my normal 30 minute recipe, but I think it was definitely worth it in the end. My hubby said how amazing these are like three times and wanted another one (in which I was like, uh no you cannot have two in one sitting! haha) so I think they pass the delicious test. You’ll also have plenty of figgy curd (I know… I don’t like that word either…) leftover and you could certainly eat it on it’s own or spread it on some toast for breakfast! So a little extra time in the kitchen this time,  but you get multiple meals out of one recipe. Now we’re gettin’ figgy wit’ it! (wink) Did I ever tell you how big of a nerd I am? I mean, clearly… But seriously, go get your figgin’ bake on!

Figgy Curd Tarts with Lavender + Chamomile Cashew Cream

Course: Breakfast, Dessert
Prep time: 25 min
Cook time: 25 min
Total time: 50 min

Ingredients

Figgy Curd

  • 1 13.66 oz can coconut cream
  • 1 cup dried/fresh figs
  • 2 tbsp arrowroot powder/flour
  • 2 tbsp maple syrup
  • 1/2 cup lavender chamomile tea almond milk (recipe below)

Lavender Chamomile Tea Almond Milk

  • 2 cups almond milk
  • 3 tea bags lavender chamomile (I used traditional medicinals)

Crust

  • 1/2 cup oats
  • 2 cups walnuts
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup Earth Balance butter
  • 1 tsp pure vanilla extract
  • 2 tbsp maple syrup
  • pinch salt

Cashew Cream

  • 2 cups raw cashews (soaked over night or in hot water for 1 hour)
  • 1 tsp lemon juice
  • 5 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 6 tbsp lavender chamomile tea almond milk

Toppings

  • chopped walnuts
  • fresh fig slices
  • freeze dried strawberry crumbles

Instructions

  1. First, if you haven't soaked your cashews, do so now in hot water for an hour (or if you plan on making this the next day like I did, soak in cold/room temperature water overnight and place in the fridge)

Lavender Tea Milk

  1. In a medium saucepan, bring 2 cups of almond milk with tea bags to a boil. Once boiling, simmer for about 5-10 minutes to infuse the milk with the lavender chamomile flavoring

  2. Next, make the figgy curd filling

Figgy Curd

  1. In your blender, blend together the figs + 1/2 cup tea milk + maple syrup

  2. In the same sauce pan you used for the tea milk, heat the coconut cream and fig milk mixture to medium whisking to thoroughly combine. Then whisk in the arrowroot powder/flour

  3. Let the mixture thicken and bubble, whisking often for about 8-10 minutes. Be sure the bottom of the pan doesn't burn

  4. Remove from heat and let it rest for about 10 minutes while you make the cashew cream

Cashew Cream

  1. Drain and rinse your cashews

  2. In your blender, blend the cashews + lemon juice + maple syrup + vanilla + tea milk until very smooth

    ** NOTE: you may need to add more tea milk, but do it in small increments at a time. You want your cream to be thick, not runny

  3. Pour the cream into a bowl and place in the fridge while you make the crust

  4. At this point, pour your figgy curd into a glass container and also place into the fridge

Crust

  1. Preheat your oven to 350 degrees

  2. Blend all the crust ingredients together, adding little bits of almond milk if needed

    **NOTE: you don't want runny or too goopy of a crust, but you don't want it crumbly either. I added about 1 tbsp of almond milk to my blender to help it along

  3. Place the crust mixture into your sprayed tart tins or large tart cups. Place those on a baking sheet and bake for 20 minutes, or until the edges of the crusts begin to turn golden

Assembly of your Tarts

  1. When the tart crusts are done, you may need to take your 1 cup measuring cup (if round) and press that into the center to create a deeper well for your figgy filling

  2. Fill the tart crusts with figgy curd filling 

  3. Place the tarts in your freezer (for faster cooling) or in the fridge if you have a few hours before serving

  4. Top with cashew cream + chopped walnuts + fresh fig slices + freeze dried strawberry crumbles if desired

  5. Store any leftovers in the fridge

Notes

** Figgy Curd inspired by Minimalist Baker's Vegan Lemon Curd

** Cashew Cream inspired by @GingerVegan

Items from this recipe you can purchase in my Vittle Shop:

walnuts
cashews
cinnamon
nutmeg
pure vanilla extract
salt
arrowroot starch/flour/powder

 

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