By Nik, founder of 東歐嚴選｜kefir.link and former chef · Updated 2 November 2026
Two layers of fresh figs sit in honey-sweetened kefir cheese on a pressed crust of pecans, walnuts and dates. Kefir cheese is milk kefir drained of its whey, and it gives the filling the body of cream cheese with a clean, sour edge.
A modern tart built from three simple parts
This modern no-bake dessert rests on three parts: a nut-and-date base, a honeyed kefir-cheese filling and plenty of fresh fruit. The figs go in twice, once over a thin layer of cheese and again on top of the rest of it. The same trio also makes a quick breakfast: stir a little cinnamon into the cheese, spread it on rice crackers, top with sliced figs and finish with honey.
Drain the kefir until it is as thick as cream cheese
As milk kefir drains, the whey runs off and the curd thickens. About 12 hours of straining gives a thick Greek-yogurt texture, and about 24 hours makes it as firm as cream cheese. For a milder cheese, drain it in the refrigerator, because draining at room temperature makes it sharper.
Pecans, dates and figs from a Taiwan market
In Taiwanese shops, pecans are often labelled as a kind of walnut, but they are a different nut: sweeter, with less of the walnut's bitterness. Soft dates are the glue that holds the ground nuts together, and a pinch of the mixture should stay in one piece when pressed between your fingers. If it stays dry and crumbly, one or two teaspoons of maple syrup will bring it together. Raisins or dried cranberries can also stand in for the dates.
Figs grown in Taiwan are harvested in more than one season. Summer fruit is larger, while winter figs are smaller with a more concentrated flavour, and soft, fully ripe figs taste the sweetest. If you like, finish the tart with a few toasted pecans, a pinch of flaky salt and a drizzle of honey just before serving.
Fig and honey kefir-cheese tart
Ingredients
Nut-and-date crust
- 130 g walnuts Shelled and unsalted.
- 100 g pecans Unsalted and unseasoned.
- 40 g almond meal Use ground sweet almonds labelled ready to eat, not almond drink powder.
- 2 tbsp toasted sesame seeds Use ready-to-eat toasted seeds.
- 2 tsp virgin coconut oil
- 7–9 Medjool dates Choose soft dates and remove the pits; use fewer if they are large.
- ¼ tsp ground cinnamon
- ¼ tsp ground cardamom Use ground green cardamom.
- ¼ tsp orange blossom water Use food-grade orange blossom water.
- 1 pinch salt
Fig and kefir-cheese filling
- 350 g strained kefir cheese Drain about 850 g plain milk kefir in the fridge for about 24 hours, until as thick as cream cheese, then weigh.
- 1 tbsp honey
- 12–14 fresh figs Choose ripe fresh figs.
You will need
- 20–23 cm tart pan with a removable base
- Food processor
- Mixing bowl and spatula
- Knife and chopping board
Instructions
The day before
- Strain about 850 g plain milk kefir in the refrigerator for about 24 hours, until as thick as cream cheese.
Make the crust
- Pulse all the crust ingredients in a food processor until coarse and sticky.
- Press the mixture evenly and firmly over the base and up the sides of the tart pan.
Fill and chill
- Mix the honey into the kefir cheese until evenly combined.
- Gently rinse the figs and slice them crosswise into rounds or lengthwise into slices, leaving the skins on.
- Spread a thin layer of cheese inside the crust and cover it with fig slices.
- Spread the remaining cheese over the figs and cover with the remaining fig slices.
- Refrigerate for at least 4 hours, keeping the tart cold until serving.
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