Raw Fig Tart with Cashew Creme and Date Nut Crust2013-09-30
2 c. almonds or other nuts (I used walnuts for the tart in the picture)
1 c. cashews, preferably soaked 4 hours and drained
fresh figs (about 3 – 5 depending on size)
For the crust: For the cashew creme filling: For the fig topping: To assemble: Note: Crust can be lifted out of the pan and frozen before filling.
Process almonds until desired consistency. Be careful not to over process or you’ll have almond butter. Add dates, water and salt. Process until you can pinch some of the mixture and it holds together.
Process cashews, agave and cinnamon until creamy. Add water as needed.
Slice the figs
Cover tart pan with plastic wrap, letting some hang over sides. Put crust mixture in tart pan(s). Using your fingers, press into place, slightly wetting your fingers as needed to help press. Fill with Cashew Creme filling followed by sliced figs.
For the crust:
For the cashew creme filling:
For the fig topping:
Note: Crust can be lifted out of the pan and frozen before filling.