Honey Cardamom Fig Tart

Welcome early fall flavors with this Honey Cardamom Fig Tart, made with a gluten free pecan-oat crust, creamy cardamom cashew filling, fresh figs and honey.

Honey Cardamom Fig Tart

I’m hopping on the fig bandwagon in a big way with this Honey Cardamom Fig Tart. Who doesn’t love fig season?

I wanted to make a supremely delicious tart to welcome the earliest days of fall- before we get into everything pumpkin– that featured a gluten free crust, a dairy free/vegan filling and, to top it all off, a fresh assortment of figs drizzled with honey (the perfect pair).

Honey Cardamom Fig Tart

We packed up the remains of this tart to take with us on our camping trip to the Sequioa National Forest last weekend, and between the pine scented air, the cooler mountain weather and slices of this Honey Cardamom Fig Tart to nibble on, all of a sudden I feel totally ready for fall.

Honey Cardamom Fig Tart

The crust for this Honey Cardamom Fig Tart is loosely adapted from a pie crust I found in one of my favorite cookbooks of the moment, called Chickpea Flour Does It All, by Linsday Love from the incredible blog, Dolly and Oatmeal. There are seriously so many recipe gems in her book that truly convince you that yes, chickpea flour really does do it all! In her book she has a raspberry nectarine pie with a pistachio oat crust that I flipped for, so I knew I wanted to do my own version for this Honey Cardamom Fig Tart.

I opted to use pecans since they are decidedly more autumn-ish than pistachios, and ironically I took out the chickpea flour completely, substituting it for some oat flour I had been wanting to play around with. The resulting crust is nutty and crumbly and the perfect vessel for the next layer of the tart, a cashew cream studded with warming cardamom.

Honey Cardamom Fig Tart

A quick tip I picked up somewhere on the internet for making cashew cream: typically it requires you to soak the cashews for several hours (up to overnight), but since I never seem to have the foresight to remember to do this, I simply pour boiling hot water over my cashews and let them soak for about an hour. Usually it will be the first thing I do when I get in the kitchen, I’ll busy myself with other tasks as the cashews soak and by the time I get to them they’re ready to be blended into rich, creamy goodness.

Honey Cardamom Fig Tart

All that’s left is an easy layer of beautiful figs and a generous drizzle of honey. I like using a variety of figs like black figs  and tiger stripe, and slicing them up in a variety of shapes for a rustic, haphazard look to the Honey Cardamom Fig Tart. But this is where you can really get creative and adorn the tart any which way you please.

Honey Cardamom Fig Tart

Also, I know that the addition of honey *technically* doesn’t make this tart vegan. But I feel like honey is one of those vegan gray areas, it’s ok for some while others don’t include it as part of their vegan lifestyle. So, I’m still including this Honey Cardamom Fig Tart in the vegan category, but if you don’t do honey, simply omit or substitute maple syrup perhaps.

Honey Cardamom Fig Tart

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter and Pinterest. If you make this Honey Cardamom Fig Tart or any one of my recipes, please share it using the hashtag #LePetitEats!

Honey Cardamom Fig Tart

Welcome early fall flavors with this Honey Cardamom Fig Tart, made with a gluten free pecan-oat crust, creamy cardamom cashew filling, fresh figs and honey.

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes



  • 1 cup pecans
  • 1 cup old-fashioned rolled oats
  • 1 cup oat flour
  • 1/4 teaspoon salt
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup coconut oil melted
  • 3 tablespoons maple syrup
  • 1/4 teaspoon salt


  • 1 1/2 cups raw cashews soaked and drained
  • 1/4 cup dates pitted
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon salt


  • Approximately 1 dozen fresh figs halved, quartered and sliced
  • Honey for drizzling


  1. Preheat the oven to 350 degrees. In a food processor, pulse the pecans, oats, oat flour and salt until finely ground. Transfer to a bowl and mix in lemon zest, lemon juice, coconut oil and maple syrup with a fork or by hand. Dough should stick together when pressed between fingers (if too dry mix in 1 teaspoon of water at a time until dough sticks together.

  2. Press the tart into the bottom and up the sides of a 9-inch rectangular tart pan. Prick the bottom of the tart several times with the tines of a fork and bake for 10-12 minutes, until slightly golden. Remove from oven and cool completely. 

  3. In a high speed blender, combine cashews, dates, vanilla extract, cardamom and salt with 1/2 cup cold water and blend until smooth and creamy.
  4. Spread the cardamom cashew cream over the cooled crust. Top evenly with figs. Chill for at least one hour before serving for best results. Just before serving, drizzle liberally with honey.

Honey Cardamom Fig Tart

Honey Cardamom Fig Tart


Welcome early fall flavors with this Dairy-free Honey Cardamom Fig Tart, made with a gluten free pecan-oat crust, creamy cardamom cashew filling, fresh figs and honey - naturally sweetened and so delicious ! Perfect for entertaining #glutenfree #dessert #dairyfree

Subscribe to Le Petit Eats


  1. Laura

    Lovely vegan idea. I always wonder why honey is not vegan, the honey producers do look after the bees which are actually killed by vegetables farmers which use powerful insecticides. So it is kind of contradictory I think. Anyway I like the pecan cream and will try even if I am not vegan

  2. The Crumby Vegan

    Oh my gosh this looks amazing and super easy to veganise if I just replace the honey with an alternative. So happy to have found this recipe as my husband is currntly going through a fig splurge! 💚

  3. francesca

    Omg, this looks positvely A-mazing. I’m so glad that besides the little drizzle of honey at the end the rest of the recipe is actually Vegan, yay! So I can just drizzle some of my plant-based “honey” that I made during the summer… I’m pinning it for later ♥ thank you for sharing this – Also: your food styling + photography skills are out of this world. Wow, just wow

    1. Denisse Post author

      Awesome! Yes I definitely tried to keep the tart vegan friendly so the honey is totally optional- I’m curious what your plant-baed honey is made from?


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.