It’s figs season, guys 🙂
Now that the price has dropped, you can enjoy this primordial fruit: fresh, in a salad, alongside vegan cheeses such as Brie, Camembert, and blue, with nuts and, of course, in pastries.
We already have on the blog a vegan fig tart baked with a delicious vanilla sauce.
This time we will wrap this luscious fruit – after baking – in a velvety pastry cream fortified with cardamom, ginger, and ground allspice.
Start by making a delicious cookie dough crust that is half-baked for ten minutes.
Cut the figs into quarters and arrange them nicely in circles from the outside to the inside. Place back in the oven and bake until the figs brown a little and most of the liquid that dripped from the fruit evaporates.
Make a pastry cream from coconut milk, cardamom, ground ginger, and allspice, cool slightly, and gently pour over the cake. Allow settling for at least an hour. This tart is rich, so serve it “As Is” without any additions!
Enjoy, and let me know how it turned out 😋❣️
- 1¼ cups white spelt flour
- 100 gram vegan butter cold and diced
- ¼ cup powdered sugar
- ¼ tsp salt
- 2 Tablespoon water
- 600 gram ripe figs, washed
Seasoned Pastry Cream
- 3-4 Tablespoon sugar by taste
- 1 cup Coconut milk 18% fat
- 1 tsp tapioca starch
- ½ tsp pure vanilla extract
- ½ tsp nutritional yeast
- ¼ tsp agar agar powder
- ⅛ tsp Xanthan Gum
- pinch ground turmeric optional
- ⅛ tsp salt
- pinch ground cardamom 1/16 tsp, by taste
- pinch ground ginger 1/16 tsp, by taste
- pinch allspice powder 1/16 tsp, by taste
- Put all the ingredients of the dough in a food processor and process for a few seconds until it forms a ball; If necessary, gradually add a little water.
- Grease a 10-Inches diameter (26 cm) tart pan well and line it with dough, bottom, and sides (you can use your hands).
- Place it the freezer for fifteen minutes to set
- Preheat the oven to 180 degrees Celsius (356 F)
- Line the pan with baking paper, and fill it with dry white beans or pie crust weights.
- Bake in the center of the oven for ten minutes; Remove from the oven, allow to cool for a few minuits; remove the paper and the beans or weights.
- Remove the "tails" and cut the figs into quarters (lengthwise).
- Arrange the figs on the dough, face up, in circles from the outside until the pan is full. (see image)
- Return to the center of the oven and bake for about forty minutes until the edges of the dough are nicely golden-brown. At this point, the figs will produce a lot of liquid. Reduce to 170 degrees Celsius (338 F) and continue to bake for another ten minutes until only a little juice is left (it will thicken a little later). Take out and cool on a wire rack.
Seasoned Pastry Cream
- Put coconut milk, sugar, tapioca starch, xanthan, agar agar, nutritional yeast, and salt in a medium saucepan, and cook on medium heat until the sugar melts. Bring to a boil, reduce to medium-low heat, and cook until the mixture thickens slightly. Remove from the heat, add vanilla extract, turmeric, cardamom, ginger, and allspice and mix well. Allow cooling a little for about ten minutes.
- Gently pour the warm mixture over the figs and let cool. After about an hour, the mixture is set and ready to serve. After several hours in the refrigerator, the cream will be more stabilized but retain a creamy texture. Keep in mind that the tart will taste better the day after because the flavors develop and blend overnight.
- Serve at room temperature.
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