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

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.