A Season of Figs ~ Cardamom Custard Fig Tart

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The season of figs is here and the possibilities are endless. But can I say that this is the first time in about 5 years that I have seen such an abundance of the delectable fruit. And I have been eating it in every form possible— raw, in cereal, in cakes and salads… you name it and I have probably tried it. So when I came across a recipe for a custard tart with figs, I knew I had to try it. Now that we have transitioned into October, it is the perfect dessert for those days that are cool but still feel like summer. This tart is luscious and bright with hints of fall flavors which I intensified by adding cardamom infused syrup (instead of normal maple syrup). From the oats, pistachios and coconut crust to the fresh figs, this is a winner in my book. There are just all kinds of good stuff, making it a perfect reward treat after a long run— because let me be clear, I run so I can eat. #sorryiamnotsorry.

On the day I made this, I sat on my deck watching the sunset and enjoying this desert after a trail walk. The sun stretched across the cornfields— a golden harbinger reminding us that harvest season has arrived.  I felt that joy I always feel when this season arrives. It is, after all, my most favorite season of the year.

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This beauty of a desert (if I say so myself), was adapted from this recipe HERE. I wanted mine to have cardamom flavors, and a denser crust, and the adaptations worked great. Here is my adaptation of the recipe:

INGREDIENTS

  • 1/4 cup corn flour

  • 1 3 ⁄4 cups Almond Coconut Blend Milk

  • 1 vanilla bean, split, seeds scraped

  • 3 strips orange rind

  • 1/3 cup cardamom maple syrup (I use Runamok Cardamom Infused Syrup)

  • 1 cup coconut yoghurt

  • 10 fresh figs

  • Pistachios, chopped, to serve (for garnish)

CRUST

  • 1/2 cup pistachios

  • 2 cups rolled oats

  • 3/4 cups shredded coconut

  • 1/4 cup solidified coconut oil

  • 2 tbsp maple syrup (I use the same as above, but if you want to keep the cardamom notes light, use normal maple syrup).

  • Pinch of sea salt

STEPS

  1. Preheat oven to 355 degrees Fahrenheit. Lightly grease a 9” fluted tart tin with removable base with the coconut oil.

    Base

  2. In a food processor, pulse the pistachios, ginger and 1 cup oats until finely chopped. The add the shredded coconut, oil, maple syrup, salt and remaining oats. Continue processing until you have a sticky mixture. It will be coarse because of the nuts and coconut.

  3. Press the mixture into base and side of the grease tart tin. I use the back of a measuring cup to create a smooth surface. Bake for 20 minutes or until golden and crisp. Set aside. Cool it off completely before adding the custard mixture.

    Custard

  4. Add the corn flour to a large bowl, and slowly whisk in 1/2 cup milk until smooth and combined. Whisk in remaining milk. Pour into a medium saucepan. Stir in vanilla seeds and pod, rind and cardamom infused maple syrup.

  5. Cook over medium-low heat, stirring constantly or until mixture boils and thickens (about 5 minutes). Transfer to a heatproof bowl. Set aside, stirring occasionally, until cool. Once cooled, discard the vanilla pod and rind. Cover and place in the fridge for 1 hour or until chilled. Make sure that the cling wrap touches the custard so it does not create a film.

  6. Once chilled, whisk the custard until smooth and then add the yoghurt.. Whisk until combined. Add the mixture to the cooled crust and place in the fridge for 3 hours.

  7. Cut the figs in thick slices and arrange figs on top, toppings with some of the pistachios for garnish. Enjoy!