What’s amazing of living in a small country like Switzerland is that neighboring countries are easily accessible. Living in the southern part of the country means getting to Italy in 20 minutes and Italy is definitely my favorite country when it comes to grocery shopping and food!
Italian hazelnut tart with figs are famous for a reason.
Introduction about Italian hazelnut tart with figs
With a delicate, earthy flavor and a tinge of nutty sweetness, these hazelnuts contain none of the bitterness or burned flavors you’ll find in regular commercial versions. Of course, If you can’t find them where you live, just use regular hazelnuts. But you NEED to try them once in a life!
This tart is completely plant-based and it is made of a crunchy crust filled with a delicious hazelnut cream. I really wanted to enhance the high quality taste of these amazing hazelnuts, so I didn’t paired them with chocolate.
I baked the crust to make it crunchier, but it’s absolutely safe and fine to eat it raw. Apart for the crust, the recipe is completely raw, since you don’t need to bake or freeze the filling!
As you can see in the pic above, the filling is super rich and creamy and it pairs so well with the crunchy crust!
Piedmont hazelnut tart with figs
- 1 20cm / 8" tart tin
Ingredients for the base
- 200 g /2 cups oats, GF if needed
- 1 tbsp cacao nibs
- pinch pink salt
- 80 g/ 1/4 cup +1 tbsp unsweetened organic hazelnut butter
- 60 g/ 1/4 cup pure maple syrup
Ingredients for the hazelnut cream
- 50 g/ 1/3 cup raw cashews, soaked overnight
- 100 g/ 3/4 cup roasted and peeled Piedmont hazelnuts soaked overnight
- pinch of pink salt
- 1 tsp vanilla bean paste
- 300 g/ 1 1/4 cups coconut cream of a can
- 60 g/ 1/4 cup pure maple syrup
- 30 g/ 1 oz. raw cacao butter
Make the base
- Preheat oven to 170C/338F degrees.Place the oats, salt and cacao nibs in a food processor and blend until finely ground.
- Add hazelnut butter and maple syrup and blend until a sticky dough forms.
- Press the dough firmyl into the tart tin and bake for 10-12 minutes.
- Let cool down completely.
- If you want the tart to be raw, press the dough into the tart tin, skip baking and place the base into the refrigerator to set.
Make the hazelnut cream
- Drain and rinse the cashews and hazelnuts. Remove any skin left.
- Place them in a high speed blender together with the vanilla, salt, maple syrup and coconut cream. Blend until smooth.
- With the machine running, slowly add the melted cacao butter and blend until completely smooth and creamy.
- Pour the filling over the tart base, gently tap over a work surface to remove bubbles and place in the refrigerator to set overnight.
Here are some cooking tips for making an Italian hazelnut tart with figs:
Use high-quality ingredients: Use high-quality hazelnuts, flour, and fresh figs for the best flavor.
Toast the hazelnuts: Toast the hazelnuts in the oven or on the stovetop before using them in the tart for a richer, nuttier flavor.
Use a food processor: Use a food processor to grind the hazelnuts into a fine meal for the tart crust.
Chill the dough: Chill the tart dough in the refrigerator for at least 30 minutes before rolling it out to prevent it from sticking and cracking.
Pre-bake the crust: Pre-bake the tart crust for 10-12 minutes before adding the filling to prevent it from becoming soggy.
Make the filling in advance: Make the filling in advance and let it cool before adding it to the tart crust.
Arrange the figs evenly: Arrange the figs evenly on top of the filling for a beautiful presentation.
Brush the figs with honey: Brush the figs with honey before baking to caramelize them and add sweetness.
Use a water bath: Place the tart pan in a water bath while baking to prevent the edges from over-browning.
Let it cool before serving: Let the tart cool completely before serving to allow the filling to set.
Serve with whipped cream or ice cream: Serve the tart with a dollop of whipped cream or a scoop of ice cream for a decadent dessert.
Store properly: Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
FAQs of Italian hazelnut tart with figs
Here are some frequently asked questions (FAQs) about Italian hazelnut tart with figs:
Q: Can I use a different type of nut in the crust?
A: Yes, you can use a different type of nut like almonds or pecans. However, the flavor and texture of the crust will be different.
Q: Can I use dried figs instead of fresh figs?
A: Yes, you can use dried figs instead of fresh figs, but the texture and flavor will be different.
Q: Can I make the tart crust ahead of time?
A: Yes, you can make the tart crust ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to a month.
Q: Can I use a different type of sweetener instead of honey?
A: Yes, you can use a different type of sweetener like maple syrup or agave nectar. However, the flavor of the tart will be different.
Q: Can I make the filling without eggs?
A: No, the eggs are a necessary ingredient in the filling to bind it together and create a smooth texture.
Q: Can I add other fruits to the tart?
A: Yes, you can add other fruits like raspberries or strawberries to the tart, but the flavor and texture will be different.
Q: Can I make the tart gluten-free?
A: Yes, you can make the tart crust gluten-free by using gluten-free flour or almond flour instead of all-purpose flour.
Q: Can I freeze the tart?
A: Yes, you can freeze the tart before or after baking. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving.
Q: Can I make mini tarts instead of a large one?
A: Yes, you can make mini tarts using a muffin tin. Adjust the baking time accordingly.
Q: Can I use a different type of cheese instead of ricotta?
A: Yes, you can use a different type of cheese like mascarpone or cream cheese, but the flavor and texture will be different.