Salted Caramel Tart with Fresh Figs

Whether you are looking for the perfect dessert to make for Easter, or just for a weekday treat, this tart might just be what you need. This Salted Caramel tart is by far one of my favourite things to make (and eat!). The recipe is loosely adapted from my book ‘A Book of Nourishment’ and it is SO good. Sweet, salty, buttery and caramel-y.

Figs can of course be substituted by other fruits and berries; I love blueberries, raspberries or banana 🌷

INGREDIENTS

1 cup roasted cashews (or raw)

1 cup almond flour

2 tbsp ghee or coconut oil

2 tbsp raw honey or maple syrup

1 tbsp lemon juice

Filling:

1 cup hulled tahini

2/3 cup maple syrup

1/3 cup coconut oil, melted

1 tsp sea salt, or more to taste

1/2 tsp vanilla bean seeds

6 fresh figs

DIRECTIONS

1. Place all ingredients for the crust in a food processor and process until everything starts sticking together.

2. Press the crust out into a lined tin. Make sure you also press it out into the walls of the tin. Set aside.

3. Have tahini, maple syrup and coconut oil in a large bowl. Add salt and vanilla. Stir well with a whisk until well combined, and the mixture begins to thicken. Spread this out over the crust. Let the cake sit for 2-3 hours in the fridge or freezer to set.

4. Slice figs into slices or wedges. Place them onto the pie just before serving.