Ginger Fig Tart with Chestnut-Almond Crust

This Ginger Fig Tart with Chestnut-Almond Crust is a delicious dessert that is both vegan and gluten-free. The nutty crust, the creamy ginger-coconut layer, and the fresh figs all work together to make a great balance of tastes and textures.

Ingredients:

• 1 cup chestnut flour
• 1 cup almond flour
• 2 tbsp coconut oil, melted
• 3 tbsp maple syrup
• 1/2 tsp ground ginger
• Pinch of salt
• 10-12 fresh figs, sliced
• 1/4 cup coconut cream
• 1 tbsp fresh ginger, grated
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

Preheat the oven to 350F 175C

In a bowl, mix chestnut flour, almond flour, coconut oil, maple syrup, ground ginger, and a pinch of salt until well combined

Press the mixture into a tart pan, ensuring an even layer along the bottom and up the sides

Bake the crust for 12-15 minutes until lightly golden

Let it cool completely

In a saucepan, combine coconut cream, grated ginger, maple syrup, and vanilla extract

Heat over low heat, stirring constantly, until well combined and slightly thickened

Spread the ginger-coconut mixture evenly over the cooled tart crust

Arrange sliced figs on top of the ginger-coconut layer

Chill the tart in the refrigerator for at least 1 hour before serving

Slice and enjoy