If you happen to have a fig tree in your yard consider yourself an extremely lucky individual. Figs are considered a very exotic fruit with incredible health benefits. You should also consider yourself lucky because figs have a tendency to be very expensive.
I personally do not purchase figs because of their health properties. I purchase figs because they are delicious and they pair well with most meats. Prosciutto and figs anyone?
Besides figs pairing well with meats, figs can be used to make amazing desserts due to their high concentration of natural sugar and they are great for decorating desserts too.
The recipe below is a no bake cheesecake that uses figs to give the cheesecake flavor and the figs also double as a really cool decoration.
Ingredients
Tart Shell
- 1 cup raw, unsalted almonds
- ½ cup raw, unsalted walnuts
- ½ cup raw, unsalted pecans
- ½ cup oats
- ½ tsp kosher salt
- 12 Medjool dates, pits removed
- 2 tbsp water
Glaze
- 2 tbsp apricot jam
- 1 tbsp water
Cheesecake filling
- 8 ounces cream cheese
- ¼ cup white sugar
- ½ tsp vanilla
- ½ cup heavy whipping cream
Instructions
- Remove the pits from the dates and discard. Soak the dates with enough hot water to just cover, set aside for 5 minutes.
- Place the almonds, walnuts and pecans in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Add the drained dates, water and kosher salt and pulse again for a minute or two until the dough comes together.
- Press the nut dough into the bottom of a non-stick 9″ round springform pan, pressing down and up the sides slightly to completely cover the tart pan (see Note 1). Refrigerate for 10 minutes to firm up.
- In a small microwave safe bowl add apricot jam and water. Microwave for 20 seconds to melt and stir to mix. Set aside.
- Whip the heavy cream and set aside. Whip the cream cheese, vanilla and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled nut tart shell.
- Arrange sliced figs on top of filling and brush figs with glaze. Refrigerate for 30 minutes.
- Slice and serve chilled.
Recipe source: Kevin Is Cooking
Photo source: Wife Mamma Foodie
