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!
INGREDIENTS
Crust
1 cup raw almonds
1 cup walnuts
10 medjool dates, pitted
¼ teaspoon salt
Custard
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
Garnishes
Figs, sliced into segments
Freeze dried raspberries (optional)
Equipment
Food processor
High speed blender
Rectangular pie tin
Medium saucepan
Measuring cups, spoons
METHOD
Crust
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.
Custard
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.
Chocolate sauce
Blend cashews, water, cocoa and maple syrup until very smooth. Taste and add more maple syrup if necessary.
To assemble:
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.
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