Ingredients

The following ingredients have 8 Servings
  • Tart Shell
  • 1 cup raw (unsalted almonds)
  • 1/2 cup raw (unsalted walnuts)
  • 1/2 cup raw (unsalted pecans)
  • 1/2 cup oats
  • 1/2 tsp salt
  • 12 Medjool dates (pits removed)
  • 2 tbsp water
  • Glaze:
  • 2 tbsp apricot jam
  • 1 tbsp water
  • Cheesecake filling
  • 8 ounces cream cheese
  • 1/4 cup white sugar
  • 1/2 tsp vanilla
  • 1/2 cup heavy whipping cream

Instruction

  • Remove the pits from the dates and discard. Soak the dates with enough hot water to just cover, set aside for 5 minutes.
  • Place the almonds, walnuts and pecans in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Add the drained dates, water and kosher salt and pulse again for a minute or two until the dough comes together.
  • Press the nut dough into the bottom of a non-stick 9" round springform pan, pressing down and up the sides slightly to completely cover the tart pan (see Note 1). Refrigerate for 10 minutes to firm up.
  • In a small microwave safe bowl add apricot jam and water. Microwave for 20 seconds to melt and stir to mix. Set aside.
  • Whip the heavy cream and set aside. Whip the cream cheese, vanilla and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled nut tart shell.
  • Arrange sliced figs on top of filling and brush figs with glaze. Refrigerate for 30 minutes.
  • Slice and serve chilled.