VEGAN FIG WALNUT TART | GUEST POST
AUTORE: Mara Staab | "Maras Wunderland" blog
TIPO DI RICETTA: Dessert
PORZIONI: 8
- Short Pastry
- 100g spelt flour
- 100g wholegrain spelt flour
- 40g raw cane sugar or coconut sugar
- 75ml coconut oil, melted
- Cold water (about 35ml)
- Walnut creme
- 80g walnuts
- 40g coconut sugar
- 40g coconut oil, melted
- 60g soy milk or rice, almonds, hemp seeds, coconuts
- 20g soy yoghurt
- Cinnamon
- Vanilla powder
- Topping
- About 5 figs
- 20 + 40g rolled oats
- 1 tsp coconut oil, melted (5g)
- 1 tsp agave syrup
- 1 heaped tsp almond flour
- Grease a loose-bottomed 20cm tart pan with some oil. To make the short pastry
- combine all ingredients and knead with the dough hooks of your kitchen machine or
- electric whisk. Then continue to knead using your hands until smooth. If it’s still to hard
- and crumbly, add more cold water. Roll out pastry on a lightly floured surface and line
- the prepared pan with it. Chill for 30 minutes.
- Meanwhile to make the walnut cream combine all ingredient in a food processor and
- mix until smooth. Quarter the figs. For the oat crumble topping mix 40g rolled oats with
- coconut oil, agave syrup and almond flour with a fork or spoon. Set aside. Preheat the
- oven to 200° C.
- Sprinkle 20g rolled oats over the pastry base and cover with the walnut cream (I don’t
- use all of the creme, because I found it a bit too much. It’s also nice as a sweet
- spread). Place the fig quarters on the cream and top with the oat crumble. Bake in the
- hot oven for about 30 minutes or until it’s golden all over. Leave in the tin for 15
- minutes, then remove sides and transfer on its base to a wire rack to cool. Optional
- dust with some icing sugar before serving. Enjoy!
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/crostata-fichi-noci/
3.5.3217