This is one of those non-recipes I am actually inspired to make and randomly post on Instagram, which end up prompting people to ask me for the recipe. But I would be lying saying I did not lay the groundback by taking different pictures of it…just for efficiency purposes! Anyway, I am not sure whether it is because figs have this inspiring effect on me or that I’ve got that creative juice inside, but I feel very much creative those days – hence this grain-free fig tart.
After a long and tiring summer, I’ve ended up going nuts at the very end of it, mentally just as well as physically. I needed a drastic change in my routine and lifestyle, because even though I’d been away from university for quite a while, I was working so much my body could not keep up the pace anymore. I was feeling tired, out of energy, unable to share my light and glow both digitally and directly and very much out of health. I have been thinking about my diet for quite a while, and since food’s quite a sensitive subject to me, I was kind of afraid bringing any change to it. But keen on going out of my comfort zone just to see if the grass was greener (and if I would actually feel better), I started reducing my grain (quinoa, brown rice, oats, etc.) intake, as well as my carbohydrates a bit (mainly sweets – honey, maple syrup, dates, etc. – cause I am such a sweet tooth). And it actually made a huge change.
In a couple of days only, I was already feeling lighter, less bloated, much more energised and I could see that all my physical efforts were actually paying, since I could see a little more muscle definition here and there. I definitely increased my fat and vegetable/fruit intakes – but I might develop this subject another time. All of this to say I have realised I felt much better cutting some grains out – not the best digested by my body, which much prefer fats. Eating porridge in the morning, avocado on toast for lunch and quinoa in the evening was a bit too much. I’ve also tried to incorporate this new philosophy into my sweet cravings and I bet it’s worked quite well…
This fig tart actually is a bombshell – sweet and filling yet not cloying, wonderful looking (perfect when you’ve got guests) and utterly delicious. You’ll feel like the best cook even though you’re just an impostor trying to be a little fancy!
PS: This diet “transformation”, or adaptation I would say, worked out for me and is just an idea. Please try things out and do not take my words for gold liquor or food wisdom! We all have different bodies and organism and I CERTAINLY NOT encourage you to eat less, if it’s not MORE!
PSII: You can replace the figs if they are out of season, with raw apples, raw of cooked pears, or any type of fruit you fancy!
Dreamy Fig Tart
Portions: 1 tart (12 servings).
Preparation time: 25 minutes.
Refrigerating time: 2 hours.
For the base:
- 100g of almonds
- 75g of hazelnuts
- 80g of sunflower seeds
- 2 tbsp of water (if needed)
- 1 ½ tbsp of coconut oil
- 3 dates, mashed
- A pinch of salt
For the toppings:
- 250g of fresh or frozen (then defrost) raspberries
- 4 tbsp of chia seeds + 1 tbsp of maple syrup (optional)
- 12 dates, mashed into a paste
- 1 tsp of maca powder (optional)
- A pinch of salt
- ½ tsp of vanilla powder
- 12 small figs
(1) Start by making the dough. Blend the almonds, hazelnuts and sunflower seeds together in a blender/food processor. Once you get some kind of rough flour (still have some nut bits in it), add the three dates, the water, coconut oil and pinch of salt. Blend until the dough comes together when compressed.
(2) Cover a round mould (22 cm ø) with parchment paper and press the dough at the bottom of it, making sure that it’s nice and compressed. Form small edges so that the filling will not leak out. Place in the freezer for about one hour.
(3) Make the raspberry chia jam. Simply blend the fresh or defrost raspberries with the chia seeds and some optional maple syrup. Place in the fridge for about a hour.
(4) To make the caramel layer, mix the 12 dates with the maca powder, salt and vanilla powder in a food processor and blend until you get a creamy textured caramel.
(5) Take the biscuit out of the freezer, cover with the caramel. Then spread some chia jam on top (you’ll likely have some leftovers). Finish it up with some nicely arranged fresh figs, that you’ve cut in quarters each time. Serve directly. Keep in the fridge for about three days.