Fig & Caramel Mixed Nut Tart
A showstopping dessert — crisp, buttery pastry crust filled with luxuriously smooth salted caramel, piled high with jewel-like fresh figs and a generous medley of roasted pecans, macadamias, hazelnuts, walnuts, and pistachios. Sweet, sticky caramel meets chewy fruit and crunchy nuts — finished with a sprinkle of flaky sea salt to balance the richness. Elegant, indulgent, and completely plant-based!
Shared by jessy
Time
180 min
Serves
5
Difficulty
medium
🛒 Ingredients
- #Buttery Tart Crust;
- 1½ cups all-purpose flour.. ¼ cup powdered sugar.. Pinch of sea salt
- 6–7 tbsp cold coconut oil — solid, not melted
- 3–4 tbsp ice-cold water.. 1 tsp vanilla extract
- #Salted Caramel Filling;
- 1 cup coconut sugar or brown sugar.. ¼ cup golden syrup
- ½ cup full-fat coconut cream — warmed.. 2 tbsp coconut oil
- 1 tsp vanilla extract.. ½–¾ tsp flaky sea salt — adjust to taste
- #Figs & Mixed Nuts;
- 6–8 fresh ripe figs — stems removed, quartered or halved
- 1½ cups mixed nuts — pecans, macadamias, hazelnuts, walnuts, pistachios (roasted & roughly chopped)
- Extra flaky sea salt — for finishing
👩🍳 Instructions
- 1
Make the crust: Mix flour, powdered sugar, and salt. Cut in cold solid coconut oil until mixture resembles coarse crumbs. Add vanilla and ice water 1 tbsp at a time, gathering gently until dough forms — do not overwork. Shape into a disc, wrap, and chill 30 minutes. Roll out and press evenly into bottom and sides of a 23 cm tart pan with removable base. Prick base with a fork. Chill 20 minutes.
- 2
Blind bake crust: Preheat oven to 180°C (350°F). Line crust with parchment and fill with baking beans or rice. Bake 12–15 minutes, remove weights, and bake 5–8 minutes more until pale golden. Let cool completely.
- 3
Make the caramel: In a saucepan over medium heat, stir sugar and golden syrup until sugar dissolves. Bring to a gentle boil — do not stir — and cook 5–7 minutes until it turns a rich golden amber. Remove from heat. Carefully stir in warm coconut cream and coconut oil — it will bubble up! Stir until smooth. Add vanilla and salt. Let cool 10 minutes until slightly thickened.
- 4
Assemble the tart: Arrange fig pieces and half the nuts decoratively in the cooled crust. Pour warm caramel evenly over the fruit and nuts — it will settle beautifully. Scatter remaining nuts over the top.
- 5
Set & finish: Sprinkle generously with flaky sea salt. Chill at least 2–3 hours until caramel is fully firm and set. Carefully remove tart pan ring before slicing. Serve cool or at room temperature — best enjoyed within 2–3 days.