Vegan Strawberry Tart with Figs and Pistachios Recipe
How to make Vegan Strawberry Tart with Figs and Pistachios
Method
- Line a large (31cm x 20cm), oval-shaped baking dish with baking paper.
- Make the crust layer first. Place cashews, walnuts, pistachios and coconut into a dry, shallow frypan and toast until lightly browned (approximately 5 minutes). Add the toasted nuts and coconut to a food processor and pulse a few times until coarsely ground. Add the remaining ingredients and pulse until well combined and sticky when pressed together. If it’s not sticky enough to hold together, add a few more dates.
- Spoon the crust mix into the prepared tin, spread evenly onto all the sides and base then press firmly. Place in the fridge.
- To make the strawberry layer: rinse the soaked cashews under running water, then drain. Place the drained cashews into a blender. Add strawberries, lemon zest, lemon juice, maple syrup, vanilla and coconut cream then blend until smooth. Slowly add melted coconut oil and blend until incorporated.
- Spoon the strawberry mixture onto the crust layer and smooth out the top. Place into a freezer for approximately 2 hours or until set.
- Garnish the top. Place the raspberries and stawberries in a half moon shape over the top of the tart. Place fig halves and finish by sprinkling the edge of the tart with chopped pistachios. Sprinkle a little pistachio over the top of the fruit also.
- Serve chilled.
Tip: Use different nuts of your choice for the base – macadamias, pecans and hazelnuts will also work well in place of the cashews and/or walnuts.