This month’s cooking series recipe features the delicious Vegan Fig Custard Tart.
After the creation of this recipe, I hastily went to our Taranga orchard to pick the first of the fig crop! A dessert like this hits all the favourite textures of a good dessert. Luckily, it is seasonal to this time of the year or there would be significant over-indulgence.
Please bake this at least once – it is so good!
Vegan Fig Tart
1 1/2 cups plain flour
1⁄3 cup (90g) vegan butter or margarine
3 tablespoons coconut sugar
Dash of cold water, if needed
1 & 2/3 cups cashew nuts
1/2 cup full fat coconut milk
Zest of 1 lemon
Juice of 2 lemons
3 tbsp maple syrup
1 tbsp coconut oil
1 tsp vanilla bean paste
- Soak cashew nuts, covered in water in the fridge for 4 hours or overnight
- Grease and line a 23cm/9inch fluted tin. Preheat oven to 175 degrees. Combine
all ingredients for pastry and work until it forms a dough. You may need to add
some cold water if your dough is too crumbly. Roll out on a floured surface and
mould into the tin. Prick the base with a fork and bake for approx. 15mins or
- Set aside to cool
- Combine all filling ingredients in a blender and blend well until smooth. Pour into
base and refrigerate overnight
- Serve topped with sliced figs with a light brushing of balsamic vinegar
Note: this recipe isn’t overly sweet, so it pairs beautifully with Ruthless Ruth however
if you prefer a sweeter dessert, add an extra tbs of maple syrup to the filling.
This was an easy pairing with our decadent Ruthless Ruth Liqueur Muscat
A little bit about our Ruthless Ruth.
Archibald Olvier inherited 800 acres of the family property when pioneer William passed away in 1888, but it was Archibald’s stern wife Ruth who he married in 1870, that kept the family business in health while Archibald and his brothers lived a more scurrilous lifestyle. Records show grape payments made by ‘Kay Brothers’ in 1925 to ‘Mrs Oliver’ whose husband Archibald had long since passed.
The Liqueur Muscat is rich & pungent, the aroma of muscat and sultana cake leaps from the glass. Dried apricots, honeysuckle, nutty notes and a hint of candied citrus.
We have quite the collection of Oliver’s Taranga recipes and hope that we now have a fabulous archive to suit all tastes and food preferences.
Remember to take a pic and share on socials using hashtag #oliverstarangacookingseries