Recipe: Fig & Cashew Creme Tart

by Polly N on August 26, 2010

Last weekend I was fortunate enough to be staying in Monaco with friends that like me, love food. Stuart works as head chef in one of Monaco’s top restaurants and in preparation for my arrival, he had kindly borrowed a raw food “cook” book to get inspired. For our last supper overlooking the beautiful Mediterranean, he created a Porcini mushroom, baby artichoke, pear and chilli walnut salad for main course and a Fig and cashew nut “creme” tart for dessert. They were absolutely delicious.

Fig and cashew nut creme tart

What made it even better was that I didn’t have to make it which these day’s is very rare! I’m always rustling up something to eat. I’m a constant nibbler throughout the day and only eat when I’m  hungry which is how we should be rather than just eating at set times because it’s the “done thing”. The body is much more likely to LOSE weight by eating this way as it speeds up metabolism giving the body the message that it’s going to get some more food soon so it can process what it’s already been given, as opposed to storing it as fat.

Fig and cashew creme tart

So how did Stuart come up with such a delight? This is how:

The base

  • Handful walnuts
  • Handful brazil nuts
  • Handful almonds
  • Drizzle sweetener

Soak these overnight or for approx 8 hours. Blend together and add some agave nectar or raw honey ensuring the mixture sticks together. (If you haven’t got raw honey, normal honey will be fine). Roll into a ball and pat down into a flat circle making the tart base. Place in a dehydrator (or fan assisted oven with the door ajar) until the tart base is dry.

Stu’s Cashew Creme

  • Handful of cashew nuts
  • Filtered water
  • Agave nectar or honey

Mix in a blender and keep adding enough agave or honey until sweet and creamy.

Arrange on a plate, layer the creme, cut a fig and place on top arranging whatever fruits you have in your fridge around the side.

As you may have gathered I’m not big on measuring. I probably should be but I’m more of a “handful of this” and a “squeeze of that” kinda girl, so take the above as a guideline and keep tasting as you go along.

Thank you Stu for a figlicious meal! Lianne – you’ve got a keeper there! ;o)

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{ 1 comment… read it below or add one }

laura August 29, 2010 at 3:39 pm

hi polly
i’m Melissa’s step mum. love your site and just sent this recipee to a chef friend of mine maria elia who is a huge raw food fan. good luck with the food path i’m a great believer in your route and have seen many incredible results over the years. x laura

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