Vegan Fig Tart with Coconut-Cashew Cream (Gluten-Free)

Bahan-bahan (8 porsi)

• Coconut oil or nonstick cooking spray for greasing the pan
• 1/2 cup gluten-free oat flour
• 1/2 cup fine cornmeal or corn flour
• 1/2 cup blanched almond flour or almond meal
• 2 tablespoons arrowroot powder ((can substitute cornstarch or tapioca starch))
• 1/4 cup organic cane sugar
• 1/4 teaspoon fine sea salt
• 6 tablespoons cold vegan butter, (cut into 1/2-inch cubes)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract ((or more vanilla extract))
• 1 cup raw cashews, (soaked in boiling water for 1 hour)
• 1/3 cup canned coconut cream ((or, scoop the thick, solid portion from a can of full-fat coconut milk)*)
• 1/2 cup agave nectar ((or maple syrup))
• 3 tablespoons fresh lemon juice
• 1/8 tsp sea salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup water
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 20 -25 fresh figs, (trimmed and sliced very thinly)