Mini Fig Tarts

Here's a simple Mini Fig Tarts recipe that is sweet and healthy with a blend of cashews, gelatin, coconut milk and honey filling then topped with fresh blackberries and figs! Try this easy no-bake dessert recipe and enjoy the taste of nuts, milk and fruits in one delicious bite!

Looking for more plant-based Fruit Desserts? Try Vegan Fruit Cheesecake or my Delicious Vegan Berry Tart.

Jump to:

• What is Mini Fig Tarts?
• Health Benefits of Figs
• Substitutions
• Variations
• Storage
• Top Tips
• Ingredients
• Frequently Asked Questions
• Mini Fig Tarts

What is Mini Fig Tarts?

This Mini Fig Tarts recipe is a delicious pastry dessert made with mini nut-dates crust, a simple filling and fresh figs and blackberry toppings. Figs are one of the first plants cultivated by humans and they originated in ancient times in the Middle East.

Figs grow in regions with mild winters and it's easy for hobby gardeners to nurture them at home. Dried figs are available all the time but fresh figs start to appear at grocery stores in the early summertime into early Fall.

If you're looking for an easy Fall dessert or snack recipe, this mini tarts are perfect for you!

Health Benefits of Figs

• Reduce high blood pressure
• Improve digestion
• Increase bone density
• Rich in antioxidants
• Good source of fiber
• Promotes healthy skin
• Manages your blood sugar levels

Substitutions

• You can use a sweetener other than honey such as agave or sugar.
• You may use blueberries or raspberries in place of the blackberries if you like.
• Feel free to use any type of nut (or a combination) to make the crust.

Variations

• Nut Alternatives: If you can't eat nuts, you can use sunflower seeds instead of cashews in the filling. For the tart shell, use oats and coconut flakes instead of mixed nuts. Just follow the same steps.
• Using Puff Pastry: If you want a different crust, you can use puff pastry. Roll it out with a rolling pin on a work surface sprinkled with flour. Cut out circles with a cookie cutter and press them into tart pans. Bake in the oven at 350°F until they are golden brown, about 15 minutes. Let them cool before adding the filling.
• Adding Spices: To add more flavor to the filling, mix in 1 tsp of vanilla and a pinch of salt. You can also sprinkle a bit of cinnamon or nutmeg for extra taste.
• Toppings: Serve with a dollop of whipped cream or a sprinkle of fresh thyme for a special touch.

Storage

• Fresh figs should be used immediately or stored in a sealed plastic bag in the coldest part of your refrigerator for up to two days.
• If you have any leftovers, store the fig tartlets in an airtight container or plastic wrap in the refrigerator. They will keep for up to 3 days. For longer storage, you can freeze the tarts (without the fresh fruit toppings) for up to a month. Simply thaw in the refrigerator overnight and add fresh toppings before serving.

Top Tips

• Make sure to chill the crust in the freezer before filling/serving.
• The key to make the tart shells firm enough is to press the date and nut mixture firmly into the molds and to freeze them until set. If your shells are too crumbly, add a few more dates to the mixture for extra stickiness.

Ingredients

Listed below are all the ingredients you will need:

Filling: 

• cashews
• water
• gelatin
• coconut milk
• honey

Tart shell:

• dates
• mixed nuts (you can use almonds, pistachios, cashews or a mix of nuts)

Toppings:

• Figs 
• Blackberries

Instructions

Soak cashews overnight. In a food processor, add dates, mixed nuts and pulse. Press into tart shells and place in the freezer.

In a high speed blender, blend cashews, gelatin, coconut milk and honey for about 30 seconds or until well combined. Pour into tart shells, place in refrigerator and allow it to set overnight.

Top with blackberries and cut figs or drizzle honey. Serve immediately. Enjoy!

Frequently Asked Questions