Fresh figs are one of my all-time favorite fruits, tied with persimmons and white mulberries. Unfortunately, they’re not so easy to find here in Vancouver, and when you do see them in select stores, they’re quite expensive. So when I saw a box of ripe and juicy figs for $5 at the market, I didn’t even think twice (yes, that’s cheap for Vancouver!). I kept thinking of how to put them into good use and a no-bake Lavender Fig Custard Tart seemed like the best way to go.

The gluten-free crust is very easy to make. All you need to do is pulse the ingredients in a food processor until they form a sticky dough. The custard filling is a dream for all lavender lovers like me! The key is to infuse the coconut milk (or your milk of choice) with lavender for 20-30 minutes until the milk is fragrant and tastes like lavender.

I used grass-fed gelatin to make the custard, since it’s high in amino acids and has numerous health benefits. To name a few, it works wonders for gut health and digestion (1), reduces wrinkles and improves skin health (2), helps maintain strong bones (3), lifts your mood and improves cognitive abilities (4), and enhances sleep quality (5). However, if you’re vegan, you can use agar (a powder obtained from red algae) instead to get a similar jelly-like consistency.

Lavender Fig Custard Tart #nobake #glutenfree #dairyfree #veganoption #Nutriholist

Once the custard layer firms up in the fridge, you can garnish it with fresh figs and mint or whatever fruits and herbs you have available. I bet berries would make a great substitute!

Can’t wait for you to try this heavenly Lavender Fig Custard Tart! If you’re a fan of easy no-bake tarts, you might also want to try this decadent Sweet Potato Chocolate Tart or this creamy Plum & Prune Cheesecake Tart. If you make any of these recipes, don’t forget to leave me a comment or tag me @nutriholist #nutriholist in your photos on Instagram or Facebook. Enjoy!

Lavender Fig Custard Tart

Yields an 8-inch tart

Ingredients

Crust

  • 1 cup rolled oats
  • 2 cups hazelnuts {See Note}
  • 1/2 cup dates, pitted
  • 3 tablespoons coconut oil
  • 1 teaspoon cinnamon

Custard Filling

  • 2 cups coconut milk (or other milk of choice)
  • 1 teaspoon dried lavender + more for garnish
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 4 tablespoons arrowroot powder
  • 1 teaspoon gelatin (agar-agar powder for vegan)

Topping

  • 1 cup fresh figs, cut into quarters
  • Handful of fresh mint

Directions

  1. For the Custard Filling: Start by infusing the coconut milk with lavender. Pour coconut milk into a small saucepan and bring to a gentle boil over medium heat. Reduce heat to low and let the milk simmer for about 20-30 minutes until it smells and tastes like lavender. Prepare the crust in the meantime
  2. For the Crust: Place the oats into the food processor and blend until broken down. Add the rest of crust ingredients and blend until you get a sticky dough
  3. Press the dough into an 8×8-inch tart pan with a removable bottom. Place into the freezer to chill while you prepare the filling
  4. For the Custard Filling: Use a mesh strainer to separate the lavender flowers from the milk. Add the vanilla, maple syrup, and arrowroot, and whisk to combine. Bring to a gentle boil over medium heat, then reduce heat to medium-low
  5. Gently add in the gelatin or agar-agar and whisk until there are no clumps left. Simmer for about 5 minutes until the custard starts to thicken. Remove from heat and let it cool down a little
  6. Assemble: Pour the custard filling over the crust and place in the fridge for about 2 hours to set. Decorate with sliced figs, lavender flowers, and fresh mint, and enjoy!

NOTE: Roasting the hazelnuts for about 15 minutes at 250F makes them extremely fragrant and tasty, and takes the recipe to the next level!