Ingredients
RSF 
1 hr (plus soaking time) 
8-10 Chai Soaked Fruit
- ½ cup dried wild figs
- 1 cup prunes
- ¾ cup dried turkish apricots
- ¼ cup raisins
- ¼ cup currants
- 1 tsp vanilla powder or extract
- 4 cups very strong chai tea
- ¼ cup cointreau (optional)
- ¼ cup coconut sugar
Oat Crust Tart
- 1¼ cups rolled oats
- 1½ cup spelt flour
- ½ cup coconut sugar
- 1 tsp vanilla powder or extract
- ½ tsp flaked sea salt
- 130g cold butter, chopped
- 1 egg
Vanilla & Orange Mascarpone
- 750g mascarpone
- 1 tsp vanilla powder or extract
- ⅓ cup coconut sugar
- Zest of 2 oranges
Method
Chai Soaked Fruit
- Place the fruit and vanilla in a medium sized mixing bowl and pour in the strong chai tea. I like to soak mine for a good few hours. If you are strapped for time, I would recommend at least an hour of soaking to allow the flavour to work into the fruit. You could even soak them overnight for maximum flavour.
- Now drain most of the tea, keeping about ½ cup of tea liquid in with the fruit.
- Add the ¼ cup coconut sugar and mix well.
- Add the cointreau (if you are using it), mix well then set aside.
Oat Crust Tart
- Pre-heat your oven to 180 degrees celcius.
- Place the rolled oats, spelt flour, coconut sugar, vanilla and sea salt into a large mixing bowl.
- Add the chopped butter and blend in with your fingertips.
- Mix in the egg and mix well until a sticky dough forms.
- Next press the dough into a lightly greased tart tin.
- Place the tin into the oven and bake for about 30 minutes until golden brown.
- Set aside to cool.
Vanilla & Orange Mascarpone
- Mix the mascarpone, vanilla, coconut sugar and orange zest together and set aside.
To Assemble
- Spoon the mascarpone into the cooled tart case and then place the soaked fruit over the mascarpone. Serve and enjoy!
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