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Fig Curd Tarts With Lavender and Chamomile Cream [Vegan, Gluten-Free]

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A homemade oat and walnut tart crust is filled with a fig and lavender curd that is lovingly dolloped with a citrus and chamomile cashew cream. So basically, this dessert has every flavor you could possibly want all in one crispy crust. Decorate with edible flowers and fresh figs for the cutest darn dessert you've ever laid eyes on.

Fig Curd Tarts With Lavender and Chamomile Cream [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Soy Free Vegan

Cook Time



For the Fig Curd:

  • 1 14-ounce can coconut cream
  • 1 cup dried/fresh figs
  • 2 tablespoons arrowroot powder/flour
  • 2 tablespoons maple syrup
  • 1/2 cup lavender chamomile tea almond milk (recipe below)

For the Lavender Chamomile Almond Milk:

For the Crust:

  • 1/2 cup oats (gluten-free if necessary)
  • 2 cups walnuts
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup vegan butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons maple syrup
  • Pinch salt

For the Cashew Cream:

  • 2 cups raw cashews (soaked over night or in hot water for 1 hour)
  • 1 teaspoon lemon juice
  • 5 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 6 tablespoons lavender chamomile tea almond milk

For Topping:

  • Chopped walnuts
  • Fresh fig slices
  • Freeze dried strawberry crumbles


To Make the Lavender Tea Milk:

  1. In a medium saucepan, bring 2 cups of almond milk with tea bags to a boil. Once boiling, simmer for about 5-10 minutes to infuse the milk with the lavender chamomile flavoring. 

To Make the Fig Curd:

  1. In your blender, blend together the figs, 1/2 cup tea milk, and maple syrup.
  2. In the same sauce pan you used for the tea milk, heat the coconut cream and fig milk mixture to medium whisking to thoroughly combine. Then whisk in the arrowroot powder/flour.
  3. Let the mixture thicken and bubble, whisking often for about 8-10 minutes. Be sure the bottom of the pan doesn’t burn.
  4. Remove from heat and let it rest for about 10 minutes while you make the cashew cream.

To Make the Cashew Cream:

  1. Soak cashews in water overnight.
  2. In your blender, blend the cashews, lemon juice, maple syrup, vanilla, and tea milk until very smooth. You may need to add more tea milk, but do it in small increments at a time. You want your cream to be thick, not runny.
  3. Pour the cream into a bowl and place in the fridge while you make the crust. At this point, pour your fig curd into a glass container and also place into the refrigerator.

To Make the Crust:

  1. Preheat your oven to 350°F.
  2. Blend all the crust ingredients together, adding little bits of almond milk if needed.
  3. Place the crust mixture into your sprayed tart tins or large tart cups. Place those on a baking sheet and bake for 20 minutes or until the edges of the crusts begin to turn golden.

To Assemble:

  1. When the tart crusts are done, you may need to take your 1 cup measuring cup (if round) and press that into the center to create a deeper well for your fig filling
  2. Fill the tart crusts with fig curd filling .
  3. Place the tarts in your freezer (for faster cooling) or in the refrigerator if you have a few hours before serving.
  4. Top with cashew cream, chopped walnuts, fresh fig slices, and freeze dried strawberry crumbles if desired.
  5. Store any leftovers in the refrigerator.





Plant-based recipes ready in 30 minutes or less. GINA FONTANA is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free + dairy free + plant-based dishes that take 30 minutes or less to prepare. Here she lives with her husband Ben, baby boy Read, and two fur babies Boomer + Mickey. Gina works full-time as a mommy, and in her “free time” she develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.



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