This delectable fig and pistachio vegan frangipane tart offers a harmonious blend of sweet figs and crunchy pistachios within a creamy, almond-based frangipane filling. The tart crust, whether store-bought or homemade, pairs wonderfully with the rich filling. This dessert delights with its flavors and textures, making it a wonderful choice for both vegans and dessert enthusiasts. Enjoy the unique taste of figs combined with a nutty finish in every bite.

Ingredients

• 1 whole tart crust, store-bought or homemade
• 1 1/2 cups raw unsalted pistachios
• 1 cup raw cashews, soaked overnight
• 1/3 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup fresh figs, sliced

Instructions

1. Preheat the oven to 350°F (180°C).
2. If using a store-bought crust, blind bake according to package instructions, allowing for any additional cooling time.
3. In a food processor, pulse the pistachios until finely ground, taking care not to form a paste.
4. Add the soaked cashews, maple syrup, melted coconut oil, vanilla extract, and salt to the ground pistachios. Blend until the mixture is smooth and creamy.
5. Spread the frangipane filling evenly onto the prepared crust, ensuring a consistent layer.
6. Arrange the sliced figs decoratively on top of the filling.
7. Bake for 40-45 minutes or until the tart is golden and set. Check after 30 minutes to avoid over-browning.
8. Allow the tart to cool completely before slicing and serving.

Keywords: Sweet, Creamy, Nutty, Dessert, Vegan

Spice Rack: Salt, Vanilla Extract

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