Fig & Cashew Cream Tart

I have always loved figs even though I didn’t eat them as much growing up. Fig season has me going all kinds of weak. I once got so greedy I decided to eat the figs right after I bought them without washing them. Big mistake. I developed something called ‘Fig Burn’. Turns out figs release a kind of sap when not fully ripe, to ward of predators (like me, of course) before they are good to eat. What did I learn? Eating unripe unwashed figs could give you a swollen sore mouth/lips/tongue. That hasn’t stopped me though, I still absolutely love figs in any form- I now know to watch out for unripe ones. I had a similar experience with pine nuts but I’ll save that for another post.

Here’s a recipe for a Fig & Rose Cashew Cream Spelt Tart which is low in sugar made using minimal honey that really does showcase the figs. The cashew cream is infused with cardamom and rose water giving it a middle eastern flavour. It’s simple and light made with a spelt crust using very little butter for the health conscious eater. Spelt is an ancient whole grain similar to wheat but higher in protein and fibre. Go ahead and give it a try.

Fig & Cashew Cream Tart


Fig & Cashew Cream Spelt Tart
  • For the Tart Base
  • 200g Spelt flout
  • 100g Unsalted Butter (cut into cubes, cold)
  • 5 Tablespoons cold water
  • For the filling:
  • 200g raw cashew nuts (soaked in water overnight or quick soaked)
  • ½ teaspoon ground cardamom
  • 1 cup rose water
  • 1 cup water
  • 2 tablespoons honey
  • 2 tablespoons of maple syrup to drizzle
  • 6-7 figs
  1. Method
  2. -Place flour and butter in the bowl of a food processor. Pulse together until the dough resembles large particles of sand. You should be able to still see pieces of butter and it shouldn’t be fully incorporated into the flour.
  3. -As the food processor continues to run, add in the cold water just until the dough comes together
  4. -Roll into a disc and wrap in cling film. Refrigerate for 2 hours.
  5. -Roll out the dough to 3mm thickness
  6. -Lay over a tart ring and cut out the excess around the edges
  7. -Poke the base with a fork to let out any air bubbles that could be formed when baking
  8. -Blind bake at 180 C for 20-30 minutes
  9. -Allow tart shell to cool
  10. For the filling
  11. -Drain the cashews and place in the bowl of a food processor along with the rosewater, cardamom. --Add water and honey.
  12. -Process on high until you achieve a smooth cashew cream. The mixture shouldn’t be gritty
  13. -Refrigerate
  14. To assemble
  15. -Spoon cashew cream into the spelt tart shell.
  16. -Decorate with sliced figs, overlapping one over the other starting from the centre.
  17. -Drizzle with maple syrup
  18. -Keep refrigerated
To quick soak the cashews pour boiling water over the cashews and leave to soak for at least 1-2 hours.


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