Fig, Lemon & Mascarpone Tart
~ Serves 10, Gluten-Free
Fresh figs make such a decadent tart topping. Both beautiful to look at and eat, they pair beautifully with creamy mascarpone cheese in this utterly delicious dessert. It is such a simple tart to make with a wholefoods raw base, filled with a dreamy centre and then topped off with freshly sliced figs – what could be more impressive? Better yet it is gluten-free, yet no one would know, and everyone around the dinner table will love it!
- 1 ½ cups raw almonds
- 1 generous packed cup of fresh medjool dates (pitted)*
- 2 Tbspn coconut oil, melted
- 400g mascarpone cheese
- 2-3 Tbspn pure maple syrup
- Zest of ½ large lemon
- ½ tsp vanilla extract
- 3-4 fresh figs, sliced
*If you find the base mixture is too dry and isn’t coming together for some reason, soak 1-2 extra pitted dates in freshly boiled water for 5 minutes, squeeze out thorougly and then add to the base mixture and process once more until it comes together.
- Grease a small deep cake tin (X cm diameter) with coconut oil and line the base with a round of baking paper.
- Place the almonds and pitted dates into a food processor and process until it forms small-medium sized crumbs. Next add the melted coconut oil and then process for 1-2 minutes until the mixture comes together.
- Press the base mixture into the prepared cake tin and using the bake of a spoon and/or your hand, press the mixture down with firm pressure by pressing the mixture over the base and up the sides of the tin (by about 2-3cm) until it is evenly spread out to form a secure case for the filling.
- Place the base into the fridge to set while you prepare the filling.
- To make the filling, place the mascarpone cheese, pure maple syurup, lemon zest and vanilla extract into a clean food processor or Nutri-bullet and whiz until thick and creamy. Alternatively, you can whip all of the ingredients in a bowl with a spoon until well combined, thick and creamy.
- Spoon the filling into the tart base and place in the fridge to set for at least 2 hours.
- Once the filling has set, slice the figs into rounds and arrange over the top of the tart as you wish.
- Place the tart back into the fridge until you are ready to serve.