Figs, figs, FIGS! Oh my, I love these gorgeous morsels of amazingness. They don’t find their way onto grocery stores shelves here too often. But when they do I light up and start imagining all the ways to enjoy them. Not only are these little guys rare, they aren’t cheap so I try to make the best use of them as possible. Sometimes that is just savouring them straight up bite by bite. Sometimes it’s topping a healthy’ish tart like this one with them.
For a dessert this tart is definitely on the healthier side but also sweet enough that I wouldn’t eat it for breakfast, if you know what I mean. It’s quite simple to make and doesn’t require the oven to be turned on, which is always a bonus in my opinion. The crust is a mixture of toasted nuts, dates, oats, and spiced with cardamon, ginger and cinnamon. The filling is a mixture of honey flavoured full fat yogurt with chia seeds, which you will let sit in the fridge until it becomes nice and thick. Simply top the crust with the chia yogurt and then the beautiful fig slices and you’re done! If figs are not available to you, blackberries would also be a fabulous option. Or any berry.
As a side note: I have also made this tart with coconut flavoured yogurt and fell in love with this flavour profile as well. So basically what I am saying is you should make two of these tarts, one with honey flavoured yogurt and one with coconut and let me know your favourite…because I can’t decide! *Help*
I brought this fig tart to a family dinner and everyone seemed to love it. Cliff (my hubby) couldn’t make the dinner so I wrapped up a nice big slice for him to enjoy when I got home. A few minutes later, Hudson managed to get his paws on his piece and in seconds it’s was gone, plastic wrap and all. Hudson – 1. Sarah – 0. Typical. Don’t worry, I made another one for Cliff.
This no-bake, stunning Fig & Honey Chia Yogurt Tart is perfect for those hot summer days when you can’t bear the thought of turning on your oven.
- ¾ cup (180 ml) almonds
- ½ cup (125 ml) hazelnuts
- ½ cup (125 ml) pumpkin seeds
- 1 cup (250 ml) pitted dates, packed
- ½ cup (125 ml) quick oats
- 3 tbsp (45 ml) melted coconut oil
- ¼ tsp (1 ml) salt
- ½ tsp (2.5 ml) cardamon
- ½ tsp (2.5 ml) ground ginger
- 2 cups (500 ml) 10% fat yogurt, honey or coconut flavoured
- 2 tbsp (30 ml) chia seeds
- 4 figs, sliced
- To make the crust: Lightly toast almonds, hazelnuts and pumpkin seeds. Add nuts/seeds to food processor and blend until finely chopped (not paste like). Add dates, oats, coconut oil, salt, cardamon and ground ginger and blend until mixture comes together.
- Coat 4″ x 14″/10 cm x 36 cm tart pan with removable bottom with coconut oil and line with plastic wrap. Firmly press crust into pan and place in freezer.
- To make filling: Combine yogurt and chia seeds in bowl. Stir and let sit for at least 1 hour in fridge.
- When ready to assemble, spread yogurt evenly over curst. Then press fig slices into yogurt. Store in fridge until ready to serve.
- To serve, cut slices.
Special Equipment: 4″x 14″/10 cm x 36 cm tart pan, food processor.
Make ahead and timing: Start the tart several hours ahead of serving time, to allow enough time for the chia/yogurt mixture to “gel” and for the tart crust to freeze.
Variations and Substitutions: Use yogurt flavour of choice. If figs are not available, berries (blueberries, black berries, strawberries) would work well.
Dietary Considerations: Vegetarian, Gluten Free (make sure oats are gluten free)