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–+ servings

Fig and honey kefir-cheese tart

Prep Time 30 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings 8 servings
Print the recipe

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.

Storage and safety

Cover and refrigerate at 4°C (40°F) or below. Eat within 3 days of assembly, or by the cheese’s use-by date if earlier. Discard if left out for more than 2 hours, or 1 hour above 32°C (90°F). The crust also contains sesame.