I am so excited about this recipe that I am sharing it with you before it has even gone to the taste testers tonight!
This is seriously wholefood cooking, food in its most natural state combined to create something really special.
This recipe calls for draining the liquid from your yoghurt, don’t be afraid of this, it is really exciting to see the yoghurt turn into something different and rich without actually having to do anything to alter the ingredients. You can even use the strained whey liquid in baking or added to smoothies as it is high in calcium and protein whilst being low in calories so don’t throw it away!
The fruit can be changed depending on the season, berries of any kind would work fabulously too! If you can get your hands on real vanilla pods it makes all the difference, but if not try to find some vanilla paste.
Last but not least, feel free to add more maple syrup to the yoghurt if you want a sweeter tart!
Spiced Yoghurt and Fig Tart
- 1 cup raw almonds
- 1 1/2 cups dates
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/2 tsp vanilla extract
- 1 kg whole fat greek or natural yoghurt
- 2 tbsp maple syrup
- seeds from 1 vanilla pod OR 1 tsp vanilla paste
- Basil leaves (optional)
- more maple syrup to serve
- Place your yoghurt into a double layer of muslin or a tea towel – I used a nut milk bag
- Place this into a fine sieve and hang over a bowl
- Leave the yoghurt in the fridge over night to allow the liquid to drain
- To make the crust place all ingredients into a food processor and blend until sticky – you may need more dates depending on what sort you use
- Press this into a lined spring form tin and place in the fridge whilst you prepare the yoghurt
- Put the strained thick yoghurt into a bowl and mix through the vanilla beans and maple syrup
- Pour the yoghurt on top of the base and spread evenly
- Leave the the fridge for 2 – 3 hours
- Remove from tin, cut up figs and put on top along with the basil and maple syrup if using