{ "id": 28592, "date": "2026-11-02T15:30:52", "date_gmt": "2026-11-02T07:30:52", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/kefir-fig-tart\/" }, "modified": "2026-11-02T15:30:52", "modified_gmt": "2026-11-02T07:30:52", "slug": "kefir-fig-tart", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/kefir-fig-tart\/", "title": { "rendered": "Fig and honey kefir-cheese tart" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

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.<\/p>\n

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Prep time<\/span>30 min<\/strong><\/div>\n
Total time<\/span>4 h 30 min<\/strong><\/div>\n
Makes<\/span>8 servings<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Fig<\/figure>\n

A modern tart built from three simple parts<\/h2>\n

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.<\/p>\n

Drain the kefir until it is as thick as cream cheese<\/h2>\n

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.<\/p>\n

Pecans, dates and figs from a Taiwan market<\/h2>\n

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.<\/p>\n

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.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Fig and honey kefir-cheese tart<\/h2>\n<\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Chilling <\/span>4 hours<\/span><\/span> hours<\/span><\/span><\/div>
Total Time <\/span>4 hours<\/span><\/span> hours<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>8<\/span> servings<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

Nut-and-date crust<\/h4>