Kale & Caramel

YOGURT & FIG TART (GLUTEN-FREE).

August 16, 2019

I am never not contemplating a sexospiritual relationship with figs. This year, a bounty came to me from the tree of dear friends in Highland Park. I grew up with a fig tree in my backyard on Maui, and I’ll admit—the bounty of urban fig trees never ceases to amaze me. What would I do with all the juicy orbs, my friends wondered? Make the fig and caramelized onion pizza from Kale & Caramel cookbook, for sure. And probably make a fig tart.

I had this idea for a light and easy fresh fruit tart, one that would let the jamminess of these figs shine through. A couple years ago, I made this jasmine nectarine coconut cream tart, which got me thinking: What if I mixed Greek yogurt and coconut cream for the filling? I love coconut cream, but too much is exactly that—it feels so heavy. Plus, the tang of yogurt seemed too good to miss.

Yogurt & Fig Tart

Yogurt & Fig Tart

Yogurt & Fig TartYogurt & Fig Tart

Yogurt & Fig Tart

Spoiler alert: It worked. The coconut + Greek yogurt blend yielded a supremely delicious cloud of just tangy enough creaminess. This filling would be excellent in any number of applications, including as a dessert mousse on its own, served with fruit.

For the crust, I used almonds and pecans, but any hard nuts are worth a try (almonds, pecans, Brazil nuts, walnuts). I added a hit of cardamom and lemon zest for brightness. It’s tender but stays together well once firmly chilled.

Finally, you could swap figs for just about any fresh fruit you like. Berries would be amazing, and so would stone fruits (peaches, nectarines, plums), or even tropical fruit. Go wild.

Yogurt & Fig Tart

Yogurt & Fig Tart

Yogurt & Fig Tart

Yogurt & Fig Tart

If you make this beauty, don’t forget to take a picture and share on Instagram—tag me @lilydiamond so I make sure to see it.

YOGURT & FIG TART (GLUTEN-FREE).

This beautifully rustic fresh fig tart pairs a nut and date crust with a dreamy coconut cream and Greek yogurt filling for summer dessert perfection.

  • YOGURT & COCONUT FILLING
  • 1 1/4 cups coconut cream (from 1 13.5 oz. can of coconut cream, refrigerated upside down in the fridge for at least 24 hours)
  • 3/4 cup plain Greek yogurt
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • ALMOND PECAN CRUST
  • 1 cup raw almonds
  • 1 cup raw pecans
  • 1/4 cup chopped dates
  • 2 tablespoons melted raw virgin coconut oil
  • 1 tablespoon lemon zest
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon sea salt
  • TART TOPPINGS
  • 6-8 medium fresh, ripe figs (sliced into sixths)
  • fresh mint
  1. YOGURT & COCONUT FILLING

  2. The day before you intend to make the tart, place 1 can of coconut cream in the refrigerator upside down.

  3. Turn coconut cream can right side up, open, and pour off any liquid (reserve for smoothies, soups, drinks, etc.). Scoop out the thick cream and measure 1 1/4 cups. Transfer coconut cream into a blender and add the Greek yogurt, honey, and vanilla. Cover and blend until smooth. Pour into a bowl, cover, and refrigerate while you make the crust.

  4. ALMOND PECAN CRUST

  5. Lightly grease a 9" tart pan with a removable bottom (or a 9" pie dish) with coconut oil. Set aside.

  6. Place the almonds and pecans in a food processor or blender and pulse until finely chopped—close to a flour, with a few pebbly pieces remaining. Add the dates, coconut oil, lemon zest, cardamom, and sea salt, and continue to pulse until the dough comes together.

  7. Press dough into the bottom and up the sides of the tart pan or pie dish. Use the flat bottom of a measuring cup to distribute the mixture evenly along the bottom and against the sides.
  8. ASSEMBLE THE TART

  9. Using a silicone spatula, slather the yogurt mixture into the tart shell and smooth into an even layer. Cover with plastic wrap and refrigerate for at least 6 hours before serving.

  10. Once chilled and ready to serve, layer fig slices as you wish. Finish with a sprinkle of fresh mint leaves. Remove the outer tart mold and set aside. Slice and serve immediately, or cover with plastic wrap and return to the fridge until ready to eat. Will keep for at least 48 hours in the fridge.

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