October is pretty much the end of fig season, but I’ve still been seeing plenty at the stores lately, so I thought I would make a dessert with them. I wanted to make a tart, but something more no-fuss. So I ended up just making mini no-bake tarts that look just as cute but are simple to make.
This recipe is so simple that you could use it with any fresh fruit you have, any season.
Note : I formed free form crusts, but if you have mini tart pans, even better. You could also make these in a muffin tin or a baking pan (to make bars), but be sure to use parchment paper underneath to remove them after. Secondly, I originally was planning to make two individual tarts (as pictured), but they were quite rich so this could easily serve four people.
Hope you enjoy this recipe and let me know what you think in the comments !
- 1/3 cup raw almonds
- 1/2 cup dates, pitted
- 1/2 cup oats
- 1 can coconut milk (let can sit for a while so the coconut solid and liquid can separate)
- Zest of 1/2 a lemon (mine was relatively small)
- 1 tsp lemon juice
- 1/4 tsp vanilla extract
- 6 figs, roughly
- Put almonds in a food processor and blend until a crumb forms. This will take a few minutes.
- Remove almonds from the food processor and set aside in a bowl. Add dates to the food processor and blend until they form a ball.
- Add almonds and oats in with the dates and blend well.
- Divide the mixture in four. Form each quarter into a free form tart shape. It is best to form these on the plate you will be serving them on — since they’re sticky from the dates, they are hard to move.
- Let tart crusts chill in the fridge while you make the coconut filling.
- Remove the solid parts of the coconut milk from the canning, avoiding as much liquid as possible.
- Using a hand beater, whip the coconut fat with the lemon zest, lemon juice, and vanilla until well combined.
- Let the coconut filling chill in the fridge until thick, about 30 minutes.
- Slice figs in quarters.
- Scoop coconut cream into tart shells and top with figs.
- To serve, sprinkle powdered sugar and lemon zest on top (optional).