Welcome to a recipe that’s guaranteed to awaken your senses and leave your taste buds dancing with delight! Get ready to indulge in the ultimate fusion of flavors and textures, as the crunch of pistachios meets the sweetness of fresh figs in this mouth-watering vegan tart.

From the moment you take your first bite, the sticky, nutty base will tantalize your taste buds, while the creamy filling made from coconut yogurt, almond coconut milk, and maple syrup will envelop your palate in a silky smoothness.

And when you top it all off with juicy slices of seasonal figs, drizzled with even more maple syrup and sprinkled with chopped pistachios, you’ll be transported to a world of pure culinary bliss.

So roll up your sleeves and get ready to embark on a sensory adventure with this delectable vegan fig and pistachio tart.

Serves: 8-10

Ingredients:

Base:

• 1/2 cup pistachios
• 50g glace ginger, finely chopped
• 2 cups rolled oats (can use quinoa oats if you’d like to make gluten-free)
• 1/2 cup desiccated coconut
• 1/4 cup solidified coconut oil
• 2 tbsp maple syrup
• Pinch of sea salt

Filling:

• 1/4 cup cornflour
• 435ml almond coconut milk blend
• 1 vanilla bean, split, seeds scraped
• 3 strips orange rind
• 1/3 cup maple syrup, plus extra for drizzling
• 1 cup coconut yoghurt
• 10 fresh figs, thickly sliced
• Pistachios, chopped, to serve (optional)

Instructions:

1. Preheat oven to 180C (or 160C fan forced). Use coconut oil to lightly grease a 3.5cm-deep, 24cm (base measurement) fluted tart tin with a removable base.
2. Process pistachios, ginger, and 1 cup of oats in a food processor until finely chopped. Add coconut, oil, maple syrup, salt, and remaining oats. Process until a sticky mixture forms. Press into the base and side of the prepared tin and smooth the surface. Bake for 20 minutes or until golden and crisp. Set aside to cool completely.
3. Place cornflour in a bowl. Slowly whisk in 1/2 cup milk until smooth and combined. Whisk in the remaining milk. Pour into a small saucepan. Stir in vanilla seeds and pod, orange rind, and maple syrup. Cook over medium-low heat, stirring constantly, for 6 minutes or until the mixture boils and thickens. Transfer to a heatproof bowl. Set aside, stirring occasionally, for 30 minutes to cool. Discard vanilla pod and rind. Cover and place in the fridge for 1 hour or until chilled.
4. Use a balloon whisk to whisk custard until smooth. Add yoghurt. Whisk until combined. Spread over the oat base. Place in the fridge for 3 hours or until just firm.
5. Arrange figs on top, drizzle with extra maple syrup and sprinkle with chopped pistachios, if using.

Enjoy your delicious vegan fig and pistachio tart!