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    Home / Pies, Tarts, and Galettes / Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    Published Sep 19, 2017

    Jump to Recipe Print Recipe

    With luscious vanilla ginger cashew cream, layers of fresh figs, and a crumbly crust laced with earthy chestnut flour, this vegan and gluten-free ginger fig tart makes a glorious fall dessert for all. 

    delicious Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    Last week marked the 1st anniversary of my cookbook Alternative Baker being out in the world, and the 8th blogiversary of The Bojon Gourmet. Let's celebrate with ginger fig tart! The gluten-free chestnut almond crust is adapted from Alternative Baker, and layered with ginger cashew cream and fresh figs. I love the way the tart slices up, with multi-hued rings of figs hiding in layers, and the bright fruit melds with gently spiced vanilla cashew cream and earthy, cookie-like tart crust.

    sliced figs

    I'm grateful every day for the community of foodie friends I've found through this space. When I moved to San Francisco 13 years ago, I didn't have many friends. Meeting people as an adult can be notoriously difficult, and this was the case for me as I moved from one restaurant job to another and even through pastry school. I made a few good friends early on, who I'm still happy to be in touch with, but it wasn't until I attended a food blogger meetup (at Jay's suggestion) that I really found my people.

    ingredients on table

    Food bloggers are a completely different breed of food nerd than restaurant folk. The pace of a restaurant is fast, the work is repetitive, and it's hard to have a social life when you're working nights and weekends (or all through the night in the case of some poor bakers). I always felt like a fish out of water, rushing around and trying to match the pace of my colleagues, guiltily gumming up the works of every well-oiled machine with my sloth-like pace.

    pressing down base for Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free} before topping

    laying topping on Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free} with sliced figs

    But people who write about food, style it beautifully, agonize over minute details, and spend hours shooting to get the perfect light – those are my weirdos.

    top down shot of Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    This tart came about from a baking date with Mere and Laura, two dear sweet gals I met thanks to TBG and Alternative Baker. I was doing a book event at Anthropologie in Walnut Creek last year on my birthday, December 16th, and the highlight was meeting Mere's housemate, Maura, who happened to come by. "My roommate has a food blog too, and she loves your site!" she said. "I'm getting her your book." I looked up Mere's blog, Pollinate Journal, and was struck by her evocative images and poetic prose. Mere came to a book event at Omnivore later that winter, and we hung out again at Sarah B's book talk a few months after that. Laura, Mere's friend, was there too and we bonded over our obsession with cats (Laura fosters kittens!).

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free} on tray

    The three of us met at Mere and Maura's place in Berkeley a few weekends ago and cooked up this tart. We made it vegan for Laura, gluten-free for me, and it was Mere's idea to combine figs and chestnut flour with a bunch of grated ginger to brighten up the cream. We went for beers and tamales while the tart set, then came back to shoot and nosh.

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free} half sliced

    There was silence as we ate the first few bites. Then Mere said, "To be honest, I thought, 'what's the point of baking if we have to make it gluten-free and vegan? I take it back."

    serving Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    I'm so grateful to have these two lovely ladies in my life, for weekend baking collaborations, for people who don't mind eating cold food because I just spent an hour trying to get the perfect shot of it. I'm deeply appreciative of every like, share, comment, book review, and email I get from you. I love when you try my recipes, catch my mistakes, ask questions, and adapt ingredients and techniques to make them your own. And I get an extra-special thrill when you make one of my recipes, snap a photo, and share it with me.

    slices of Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free} on board

    Thank you for being my weirdos.

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free} on board

    More Fig Recipes:

    • Smoked Sugar Ice Cream with a Fig Butter Swirl
    • Za'atar broiled figs with goat cheese ice cream
    • Huckleberry Fig Shrub
    • Denisse's Honey Cardamom Fig Tart
    • Sarah's Ginger Goat Cheese Cheesecake (with a hazelnut crust adapted from Alternative Baker)
    • Amanda's Honey Fig Almond Cake
    • Kate's Honey Mascarpone Fig Tart
    • Alana's Fig Tarts Two Ways
    • Tessa's Chocolate-Almond Cake with Honey-Glazed Figs
    • Sherrie's Basil Fig Vodka Smash
    • Sarah's Vanilla Bean Cheesecake with Figs, Pistachios, and Honey
    • Em's Brown Sugar Panna Cotta with Honey-Balsamic Roasted Figs + Toasted Pepitas
    • Eva's Pistachio Rosewater Pavlova with Greek Yogurt, Honey, and Figs
    • Shelley's Vanilla Bean Fig Shortbread with Honey Glaze
    • Amisha's Balsamic Honey Fig Compote-Swirled Goat Cheese Ice Cream
    • Renee's Double Chocolate Sheet Cake with Brown Butter, Figs, and Candied Ginger
    • Jenny and Teri's Salted Honey and Fig Eton Mess

    slices of Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

    *Thanks for reading! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this ginger fig tart, I’d love to see! Tag your Instagram snaps @The_Bojon_Gourmet and  #bojongourmet.*

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}
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    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

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    This luscious fresh fig tart happens to be gluten-free and vegan, but it’s so rich and delicious, you’d never know.
    Prep Time: 45 minutes
    Cook Time: 30 minutes
    Chilling time: 3 hours
    Total: 1 hour 15 minutes
    Servings: 8 -10 servings

    Ingredients

    Crust:

    • coconut oil or cooking spray, for the pan
    • 1/2 cup (60 g) blanched almond flour
    • 1/2 cup (80 g) sweet white rice flour
    • 6 tablespoons (40 g) chestnut flour (or use ½ cup oat flour if you don’t have chestnut flour)
    • 2 tablespoons (12 g) tapioca flour/starch
    • 1/4 cup (50 g) granulated cane sugar
    • 1/8 teaspoon fine sea salt
    • 6 tablespoons (85 g) cold, salted vegan butter (such as Miyoko’s), cut into 1⁄2-inch cubes (dairy butter works, too)
    • 1 teaspoon vanilla extract

    Filling:

    • 1 cup + 2 tablespoons (150 g) raw cashews, soaked (see headnote)
    • 2 tablespoons (12 g) finely ground chia seed (preferably white – I grind whole seeds in a coffee grinder)
    • ½ cup (120 ml) maple syrup (preferably grade A amber)
    • 3 tablespoons (45 ml) lemon juice
    • fat 1-inch piece ginger root, peeled and finely grated (1 scant tablespoon)
    • pinch salt
    • ½ cup (120 ml) water
    • ½ cup (120 ml) melted coconut oil (preferably refined)
    • ¾ teaspoon vanilla paste or extract, or seeds from 1 vanilla bean
    • ~ 1 pound figs (2 dozen medium), trimmed and sliced scant ¼ - inch thick

    Instructions

    Make the crust:

    • Position a rack in the center of the oven and preheat to 350ºF (190ºC). Rub a 13½ by 4½-inch rectangular tart pan (or a 9-inch round tart pan) with a loose bottom with coconut oil or spray lightly with cooking spray.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine the almond, sweet rice, and chestnut flours with the tapioca starch, sugar and salt. Scatter the vegan butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3–5 minutes.
    • Dump the crumbs into the prepared tart pan with and press the dough evenly into the pan, starting with the sides and then moving to the bottom, keeping the edges square. (It usually takes me about 10 minutes to make it look pretty.) Freeze until firm, 15–30 minutes.
    • Place the tart pan on a rimmed baking sheet and bake until golden all over, 20-30 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom firmly with the back of a spoon; this will help it hold together when cool. Cool completely.

    Make the filling:

    • Drain the soaked cashews and place them in the bowl of a high-speed blender or food processor. Add the ground chia seed, maple syrup, lemon juice, ginger, salt, and water. Blend, starting on low and increasing to medium-high, scraping the sides of the blender as needed, until the mixture is silky smooth, about 3 minutes. Add the melted coconut oil and vanilla paste, and blend on medium to combine, about 20 seconds.
    • Spread a little less than half of the cashew cream into the bottom of the cooled tart shell. Chill the tart to firm the cream enough to support the figs, about 20 minutes. Top with a layer of figs, halving some to fit snugly (see photos in post). Spread as much of the remaining cashew cream as will fit over the figs (I had about ½ cup left over) and chill again to firm the cream enough to support the figs, 20 minutes or so. Top with a final layer of figs. Chill the tart until firm enough to slice, at least 2 and up to 8 hours.
    • If the figs look dry, brush with a little maple syrup or honey diluted with boiling water. Use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the tart. The tart is best the day of baking when the crust is crisp, but will keep for up to 3 days refrigerated airtight.

    Notes

    The chestnut and almond flour crust is adapted from my book Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours.
    If you don’t have access to chestnut flour, oat flour works in its place.
    Before you get started, make sure you have time to soak the cashews, chill, bake, and cool the tart crust, and let the tart set in the fridge before you slice and serve.
    To soak the cashews, either cover in cool water and soak 4-12 hours or overnight, or if pressed for time, cover in boiling water and soak at least 1 hour.
    Do ahead options:
    The tart crust can be frozen unbaked airtight for up to a month.
    The baked crust can be made a day or two ahead and stored airtight at room temperature.
    The cashew cream can be made up to several days ahead; let soften to spreadable when ready to use.
    The finished tart needs at least 2 hours and preferably 4 to firm to a sliceable consistency, but best to eat it within a day or two when the crust is crisp.
    Look for chestnut flour in Italian grocers or with the alternative flours at well-stocked markets (I get mine at Rainbow Grocery Co-op in SF) or order it online here.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 527kcalCarbohydrates: 53gProtein: 7gFat: 35gSaturated Fat: 15gSodium: 115mgPotassium: 330mgFiber: 5gSugar: 29gVitamin A: 80IUVitamin C: 3.3mgCalcium: 84mgIron: 2.1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free} with figs on table

    sliced Ginger Fig Tart with Chestnut-Almond Crust {vegan & gluten-free}

     

     

     

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Previous Post: « Green Noodle Soup with Coconut Lemongrass Broth {vegan & gluten-free}
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    Reader Interactions

    Comments

    1. cat says

      October 23, 2017 at 5:29 pm

      This is just stunning! Do you have any prints available of your photos? The food you make and how you photograph it is so very beautiful.

      Reply
      • Alanna says

        November 03, 2017 at 9:43 am

        Hi Cat!

        Aw, thank you for the sweet words, that means a lot to me. I don't have prints available at the moment, but I do love that idea - I'll have to look into that! If there are any you'd like in particular, just shoot me an email ([email protected]) and we can work something out. You could also purchase files from my stock photo site and then get them printed if you like. Artifact Uprising is my go-to place for prints.
        (http://photo.thepicturepantry.com/-/galleries/photographer/alanna-taylor-tobin)

        Reply
    2. Natalie Seal says

      November 11, 2017 at 3:56 am

      Looks very pretty and sounds delicious. I definitely need to try making this!

      Reply
    3. Caterina says

      November 17, 2017 at 11:51 pm

      I made it for a kids birthday party, where omnivorous and vegan was invited. I changed fig for mangoes and made it round. Everybody loved it! Thank you for sharing!

      Reply
      • Alanna says

        November 18, 2017 at 1:06 am

        Well that sounds delicious! SO glad it was a hit.

        Reply
    4. Mk says

      November 18, 2017 at 12:24 pm

      Hi!

      What else can I use instead of a mixer?

      Reply
      • Alanna says

        November 19, 2017 at 1:29 am

        You could try either rubbing the butter in with your fingers, or pulsing it all in a food processor. :)

        Reply
    5. Vivian says

      September 14, 2019 at 9:19 pm

      What purpose does the coconut oil serve in the cashew cream? I have someone who cannot eat that and I would like to know if it would be better to just leave it out or should I substitute something different? I have a tree full of fresh figs so I am looking forward to trying this on Monday. Hopefully, I will hear back from you. Thanks for sharing your recipe online.

      Reply
      • Alanna says

        September 16, 2019 at 10:05 am

        Hi Vivian, the coconut oil is important to the recipe because it firms up the filling. Since coconut oil is solid when chilled, it helps make the filling firm. I'm not sure what a good substitution would be. Can your guest tolerate palm oil?

        Reply
    6. Lola Cano says

      September 23, 2019 at 2:20 pm

      Hi, thanks for you recipe. Would be there any substitutes for the sweet rice flour? It's glutinous rice flour?
      Regards.
      Lola Cano

      Reply
      • Alanna says

        September 24, 2019 at 1:47 pm

        Yes exactly, they're the same thing. :)

        Reply
    7. Alene says

      September 27, 2019 at 2:36 pm

      What can I use for the cashew cream? Can I use the honey yogurt in Alternative Baker or the coconut cream in your Coconut Cream and Raspberry Tart in the same book?

      Reply
      • Alanna says

        September 29, 2019 at 9:25 pm

        Yes, I think either of those would be delicious. Let me know what you try!

        Reply
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    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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