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Healthy Little Vittles
Gluten-Free, Vegan, Plant-Based Recipes
  • Recipes
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      Blueberry Oatmeal French Toast Sticks

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[slide-anything id="6097"]
Dessert

Figgy Curd Tarts with Lavender + Chamomile Cashew Cream

by Gina Fontana August 18, 2017
written by Gina Fontana August 18, 2017
Jump to Recipe

figgy curd tarts
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

Continue to Content
figgy curd tarts

Figgy Curd Tarts with Lavender + Chamomile Cashew Cream

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

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
  3. ** 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
  4. Pour the cream into a bowl and place in the fridge while you make the crust
  5. 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
  3. **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
  4. 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

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Category: Breakfast

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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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
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And speaking of friends, if you feel like sharing, you could serve this to guests at brunch or serve it as an hors d’oeuvres for your next shower, party, get-together. Simply blend the ricotta ingredients, roast the strawberries for 20 minutes, toast your toast, slather, top, garnish, drizzle.
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It almost looks too dang pretty to eat, but my family certainly didn’t have any issues scarfing it down, haha. ❤️🍓
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Recipe on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/roasted-strawberry-ricotta-toast/
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Recipe is now on the blog! Clickable link in bio @healthylittlevittles SWIPE for some sizzling cooking action! 👉🏻
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https://www.healthylittlevittles.com/blueberry-oatmeal-french-toast-sticks/
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Recipe is on the blog, clickable link in bio @healthylittlevittles
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I have another flavor idea for this quick + easy s I have another flavor idea for this quick + easy snack! I may attempt to make them today... my kids are being quite whiney and needy this morning so hopefully the yummy snack will cheer them up🤞🏻❤️ in the meantime you can find these CARROT CAKE GRANOLA BITES on the blog! Clickable link in bio @healthylittlevittles
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Shot for @nobleoatgranola
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🎉 I’m so excited to share the cover of my new 🎉 I’m so excited to share the cover of my new book being released in December!!! 💗🧁
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This book contains 60 gluten-free, vegan desserts- all with accompanying photography! I’m so very excited and grateful for this project and for @pagestreetpublishing helping me bring this book to life! Stay tuned for more updates as we enter into publication! 🙏🏻
Just POPin’ into your Monday 😉❤️ Hope you Just POPin’ into your Monday 😉❤️ Hope you have a great day!
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☆ gluten-free
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Clickable recipe link in bio @healthylittlevittles
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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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