Spiced Fig Tarts
Makes 8 individual tarts or 1 large tart
These delicious raw tarts are perfect for the festive season. The traditional Christmas flavours of the hazelnuts, figs and cinnamon, are brightened up with the addition of Lingonberry powder. Not only does the lingonberry add a hint of colour to the tarts, it adds an all important Winter antioxidant boost too. They take just minutes to prepare and would make a nice centrepiece for any party.
To make the base
100g hazelnuts
250g dried, soft figs 2 tbsp ground almonds
3/4 tsp ground cinnamon
1/4 tsp ground allspice
Pinch of sea salt
Blitz the hazelnuts in a food processor until they reach the consistency of breadcrumbs. Add the figs, almonds, spices and sea salt and carry on processing until the mixture comes together as a sticky ball of dough.
To make the cream filling
200g cashews, soaked overnight and drained
2 tbsp lingonberry powder
2 tsp fresh lemon juice
1 tsp sugar free vanilla extract
2- 4 tbsp maple syrup
60ml almond milk
Blend everything together in a high speed blender until creamy smooth and free from lumps, you may need to stop and scrape down the sides a few times. If you don't have a high speed blender this can be done in a food processor though will take a little longer.
For the garnish
3 plums, sliced into half moon shapes
1 tbsp lingonberry powder
Sprinkle of flaked hazelnuts (optional)
To assemble the flan
Press the fig dough mixture into a round loose bottom or spring form tin (about 15- 20cm diameter) making sure you have an even layered crust. If making individual flans, divide the dough into eight pieces and shape them by pressing into a cupcake tin, or using paper cupcake cases.
Fill the base(s) with the cream filling and garnish with slices of fresh plums and a dusting of lingonberry powder for an impressive finish. These tarts are best set in the fridge for a couple of hours before serving.
If you are running low on Lingonberry Powder, remember to visit us at Some Good
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