The Bojon Gourmet

Crust:
2 Position a rack in the center of the oven and preheat to 350ºF. Spray a loose-bottom 13x5 rectangular (or 9-inch round) tart pan lightly with cooking spray and set aside.
3 In the bowl of a food processor (or stand mixer fitted with the paddle attachment), combine the cassava and hazelnut or almond flour with the cocoa powder, tapioca starch, sugar, and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Process (or run the mixer to medium-low) until the dough comes together in clumps and the butter is worked through, about 1 minute (or 3–5 minutes if using the stand mixer). It will seem as though the dough won’t come together, but don’t worry – it will!
4 Dump about half of the crumbs into the prepared pan and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom keeping the edges square. It usually takes me about 10 minutes to make it look pretty.
5 Place the pan on a rimmed baking sheet to catch any drips and bake until slightly puffed and firm to the touch, 20-25 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool. While the crust is still hot, scatter the chocolate in the bottom and let sit a few moments to melt. Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust. Let cool completely.
Filling:
8 In the bowl of a blender (preferably high-speed) or food processor, combine the soaked and drained cashews, water, cocoa powder, maple syrup, ground chia seed, vanilla, and salt.
9 Blend until very smooth, starting on low and gradually increasing to high, about 2 or 3 minutes in a high-speed blender and longer if needed.
10 Add the melted coconut oil and blend briefly until smooth.
11 Spread a little less than half of the chocolate cream into the bottom of the cooled tart shell. Chill the tart to firm the cream enough to support the figs, about 20 minutes. Top with a layer of fig slices, halving some to fit snugly (see photos in post).
12 Spread as much of the remaining cashew cream as will fit over the figs (you may have up to 1 cup left over to chill and eat like pudding!). Chill the tart again to firm the cream enough to support the figs, 20 minutes or so. Top with a final layer of figs. Chill the tart until firm enough to slice, at least 2 and up to 8 hours.
13 If the figs look dry, brush with a little maple syrup or honey diluted with boiling water. Use a large, sharp chef’s knife dipped in hot water and wiped clean between each cut to slice the tart. The tart is best the day of baking when the crust is crisp, but extras will keep for up to 3 days refrigerated airtight.