Figs are in season in the Bay Area, and what better way to celebrate their juicy sweetness than a gluten free fig tart? Juicy figs nestled in vanilla ricotta filling and a no-bake gluten free crust.
This creamy fig tart is the best way to enjoy dessert without any cooking! If you love to make tarts, you will love this Gluten Free Lemon Tart recipe!
This year was not a good year for figs in our backyard. Our tiny little fig tree had 8 figs growing this year. Unfortunately, we got only one because of the evil squirrels in our backyard.
(*If you have any tips on how to keep squirrels from eating your fruit, please let me know!!)
Sadly, one lonely fig wasn't enough for this recipe, so I had to buy a basket of fresh ripe figs to make these tarts. At least there are figs in our farmer's market! We are so lucky to have such a great variety. You can find brown, green, and candy stripe figs. Check out how easy baking with figs can be with this easy gluten free Turkish Yogurt Fig Cake!
Has it been hot where you live?
It is brutally hot again in the Bay Area, and our air conditioning is struggling to keep up. I work from home, and it is HOT in our house. Hot to the point that I won't turn on the oven (or even the toaster oven.) Every meal must be either uncooked or cooked outside on the grill so we don't heat up the inside of our house anymore.
Raw food recipes, pure and simple. This raw fig tart recipe makes the perfect dessert to make when it is just too hot to use in your oven. The filling of this gluten free tart is ricotta cheese, which makes it creamy and nutritious.
An almond flour crust adds another punch of protein, making these tarts even healthy enough for breakfast!
This dessert is wheat-free and Celiac safe 🙂
- Unsweetened shredded coconut
- Almond or cashew meal
- Coconut flour
- Ricotta cheese
- Plain yogurt
- Raw honey
More Delicious No-Bake Recipes to Try:
- Easy to use mini tart pans. The bottoms pop out, so the tart is so easy to remove from the pan.
- Finely ground almond flour.
Gluten Free Raw Fig Tarts
- 1 cup shredded coconut unsweetened
- 1 cup cashew meal or sub almond meal
- 2 tablespoons sugar
- 2 tablespoons coconut flour
- 3-4 tablespoons unsalted butter melted (add 3 and mix. Add one more if needed)
- 3 cups ricotta cheese
- 1 cup plain yogurt
- ½ cup raw honey to drizzle on top
- 1 teaspoon pure vanilla extract
- Toppings like fresh fruit and nuts
- (For the tart, you can make individual tarts, 6" tarts like I did, or a big tart cake.)
- In a large bowl, add crust ingredients and mix well.
- Dough should be crumbly, but stay together if pressed.
- (You don't want it too wet because the moisture from the filling is very wet and will go into the crust.)
- In a medium bowl, blend all wet tart ingredients with an electric mixer on medium speed.
- Spray coconut oil into tart pans to prevent sticking.
- Take ¼ cup crust mixture (if you are using the 6" tart pans, more or less depending on the size of tarts you make) and pour into tart pan.
- With the back of a spoon, press crust into all edges.
- Press bottom firm as well.
- Repeat for all tart pans.
- Pour filling into tart crust.
- Chill for 1 hour.
- Top with fresh fruit, nuts, and drizzle with honey.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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