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Yogurt & Fig Tart

YOGURT & FIG TART (GLUTEN-FREE).

This beautifully rustic fresh fig tart pairs a nut and date crust with a dreamy coconut cream and Greek yogurt filling for summer dessert perfection.
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Servings 8

Ingredients
  

  • YOGURT & COCONUT FILLING
  • 1 1/4 cups coconut cream from 1 13.5 oz. can of coconut cream, refrigerated upside down in the fridge for at least 24 hours
  • 3/4 cup plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ALMOND PECAN CRUST
  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1/4 cup chopped dates
  • 2 tablespoons melted raw virgin coconut oil
  • 1 tablespoon lemon zest
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon sea salt
  • TART TOPPINGS
  • 6-8 medium fresh, ripe figs sliced into sixths
  • fresh mint

Instructions
 

  • YOGURT & COCONUT FILLING
  • The day before you intend to make the tart, place 1 can of coconut cream in the refrigerator upside down.
  • Turn coconut cream can right side up, open, and pour off any liquid (reserve for smoothies, soups, drinks, etc.). Scoop out the thick cream and measure 1 1/4 cups. Transfer coconut cream into a blender and add the Greek yogurt, honey, and vanilla. Cover and blend until smooth. Pour into a bowl, cover, and refrigerate while you make the crust.
  • ALMOND PECAN CRUST
  • Lightly grease a 9" tart pan with a removable bottom (or a 9" pie dish) with coconut oil. Set aside.
  • Place the almonds and pecans in a food processor or blender and pulse until finely chopped—close to a flour, with a few pebbly pieces remaining. Add the dates, coconut oil, lemon zest, cardamom, and sea salt, and continue to pulse until the dough comes together.
  • Press dough into the bottom and up the sides of the tart pan or pie dish. Use the flat bottom of a measuring cup to distribute the mixture evenly along the bottom and against the sides.
  • ASSEMBLE THE TART
  • Using a silicone spatula, slather the yogurt mixture into the tart shell and smooth into an even layer. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
  • Once chilled and ready to serve, layer fig slices as you wish. Finish with a sprinkle of fresh mint leaves. Remove the outer tart mold and set aside. Slice and serve immediately, or cover with plastic wrap and return to the fridge until ready to eat. Will keep for at least 48 hours in the fridge.