Caramel and Fig Tart


Fresh or dried, Figs are a fantastic way to add sweetness to desserts. This caramel and fig tart has a crisp base, a smooth and creamy filling using soaked cashews, coconut milk and dates and a sweet and crunchy topping from the figs and pistachios. This versatile fruit is high in fibre, calcium, iron, vitamin B1 and B2 and anti-oxidants.

The tart is a beautiful dessert to take to any dinner party and can be kept for up to a week in the fridge if it can last that long.

The dried figs, nuts and dates are available from Alison's Pantry bulk bins at New World supermarkets.

Caramel and Fig Tart

Recipe Type



Prep time:

30 mins

Total time:

30 mins




  • Crust
  • 1 tablespoon 
coconut oil, melted
  • 1 ¼ cup almond meal
  • 1 cup 
desiccated coconut
  • 2 teaspoon cacao powder
  • 1 cup 
dates, soaked and pips removed
  • Filling
  • 1.5 cups raw cashews, soaked overnight
  • 2 tablespoons maple syrup
  • ½ cups dates, soaked for 30 minutes, pips removed
  • ¾ cup coconut milk
  • ½ cup coconut oil, melted
  • 1 tsp cacao powder
  • Pinch of salt
  • Topping
  • 12 dried figs
  • 1/3 cup pistachios


  1. Line the base and sides of a 20cm tart tin with baking paper or coconut oil.
  2. Melt coconut oil in a small pan over low heat.
  3. Blend the crust ingredients in a food processor for a few minutes until the mixture is sticky. Press the crust mixture in the tart tin and use the back of a spoon or your fingers to spread the mixture across the base and up the side of the tin. When ready, place into the freezer.
  4. Drain water from cashews and dates. Place the filling ingredients in a food processor and blend until smooth. Place mixture on top of the base layer and spread evenly. Place back into the freezer.
  5. Place the sliced figs on top of the filling and sprinkle with pistachios. Place the tart back into the freezer for 2 hours before serving. Store in a Tupperware container in the fridge.


Enjoy, J&L x