Black Mission Fig Tart with Walnut Cream (dairy & egg free)

[Guest guest]

Black Mission Fig Tart with Walnut Cream

 

Tart Shells:

1 cup raw brazil nuts, soaked for 8 to 10 hours in filtered water and drained

1 cup raw walnuts, soaked for 8 to 10 hours in filtered water and drained

1/2 cup dried Black Mission figs, chopped

Pinch sea salt

 

Walnut Cream:

2 cups raw walnuts, soaked for 8 to 10 hours in filtered water and drained

1/2 cup maple syrup

1/4 cup filtered water

 

Figs:

6 Black Mission figs, stems trimmed and each fig cut into 6 wedges

1 1/2 tablespoons raw lavender honey or other honey

1 teaspoon ground fresh lavender flowers, ground in a mortar (optional)

 

Fruit Compote:

1/4 cup mandarin orange segments, supremed and cut into tiny wedges

3 tablespoons pomegranate seeds

3 tablespoons huckleberries or another type berry will work

2 teaspoons fresh lemon verbena leaves, cut into very fine chiffonade

 

To make the tart shells: In a food processor, combine the Brazil nuts, walnuts,

and figs and process until crumbly. Add the salt and process to combine. Divide

the nut-fig mixture into 4 equal portions.

On a nonstick drying sheet, form each portion into a 5-inch round, making the

rounds as thin as possible.

Using your fingers, form a slight indentation in each round to give the tart

shell a shallow rim. Place the sheet on a dehydrator shelf and dehydrate at 105

degrees Fahrenheit for 8 to 10 hours, or until the tart shells are just dry.

To make the Walnut Cream: Drain the walnuts and place on a dehydrator shelf.

Dehydrate at 105 degrees fahrenheit for 4 hours, or until crisp.

In a high-speed blender, combine the walnuts, maple syrup, and water and process

until smooth.

Set aside 8 tablespoons for the tart shells; reserve the remainder for another

use.

To prepare the figs: Combine all the ingredients in a bowl and toss to mix.

To make the Fruit Compote: Just before serving, combine all the ingredients in a

bowl and toss to mix.

Place a tart shell in the center of each plate. Spoon 2 tablespoons of the

Walnut Cream onto the tart shell in a smooth layer. Arrange 6 pieces of the figs

in a pinwheel over the Walnut Cream. Spoon the Fruit Compote around the plate.

Serves 4.

 

 

 

 

 

[Guest guest]

Wow this sounds extraordinary, Tierso. I've never seen black mission

figs - would ordinary dried figs do?

Christie

 

, Tierso Mar <tierso_mar

wrote:

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> Black Mission Fig Tart with Walnut Cream

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