Black Mission Fig Tart with Walnut Cream

Adapted from Raw by Charlie Trotter & Roxanne Klein (Ten Speed Press)

Makes 4 servings

• 1 cup raw Brazil nuts, soaked for 8 to 10 hours in filtered water and drained
• 1 cup raw walnuts, soaked for 8 to 10 hours in filtered water and drained
• 1/2 cup dried Black Mission figs, chopped
• Pinch of Celtic sea salt

• 2 cups raw walnuts, soaked for 8 to 10 hours in filtered water and drained
• 1/2 cup maple syrup
• 1/4 cup filtered water

• 6 Black Mission figs, stems trimmed and each fig cut into 6 wedges
• 1 1/2 tablespoons raw lavender honey
• 1 teaspoon ground fresh lavender flowers (ground in a mortar)

• 1/4 cup mandarin orange segments, supremed and cut into tiny wedges
• 3 tablespoons pomegranate seeds
• 3 tablespoons huckleberries
• 2 teaspoons fresh lemon verbena leaves, cut into very fine chiffonade

• To make the tart shells:
• 1. In a food processor, combine the Brazil nuts, walnuts, and figs and process until crumbly. Add the salt and process to combine. Divide the nut-fig mixture into 4 equal portions.
• 2. On a nonstick drying sheet, form each portion into a 5-inch round, making the rounds as thin as possible.
• 3. Using your fingers, form a slight indentation in each round to give the tart shell a shallow rim. Place the sheet on a dehydrator shelf and dehydrate at 105 degrees Fahrenheit for 8 to 10 hours, or until the tart shells are just dry.
• To make the Walnut Cream:
• 1. Drain the walnuts and place on a dehydrator shelf. Dehydrate at 105 degrees Fahrenheit for 4 hours, or until crisp.
• 2. In a high-speed blender, combine the walnuts, maple syrup, and water and process until smooth.
• 3. Set aside 8 tablespoons for the tart shells; reserve the remainder for another use.
• To prepare the figs:
• Combine all the ingredients in a bowl and toss to mix.
• To make the Fruit Compote:
• Just before serving, combine all the ingredients in a bowl and toss to mix.
• To assemble:
• Place a tart shell in the center of each plate. Spoon 2 tablespoons of the Walnut Cream onto the tart shell in a smooth layer. Arrange 6 pieces of the figs in a pinwheel over the Walnut Cream. Spoon the Fruit Compote around the plate.

Photographer: Tim Turner

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