This is really easy and can be made in stages, perfect for entertaining. You can even freeze the base and bring it out when required. It is gluten free and vegan so will help with guests who have dietary requirements too!
Prep
15mins
Cooking
15mins
Serves
8–10 people
Dietary
Gluten Free / Vegan
Ingredients
Base
350g walnuts
250g dried figs – stalk removed
Filling
170g Nutural World almond butter
150g soya yoghurt – I liked the coconut flavour
1 teaspoon cinnamon
Topping
500g berries or fruit of your choice
eg, pomegranates blueberries, strawberries or blackberries,
Directions
- To make the base, pulse the walnuts and figs in your food processor until they stick together, forming a rough dough.
- Press into a 22cm wide and 4 cm deep loose based tart tin.
- Preheat the oven to 200C/ 400F/ Gas mark 6.
- Bake blind for 20 minutes. Remove and set aside.
- Gently remove the tart from the base and transfer to a plate.
- To make the filling: Mix all the ingredients together until smooth.
- Spread into the bottom of your tart base.
- Top with all the berries, slice and serve!
Recipe by Denise Phillips
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