Raw Fig-Cinnamon Tart on a Basil Buckwheat Crust

This is a very autumnal dessert, perfect with raw vanilla ice-cream when it's still hot, and a cup of tea when it's raining outside!

Allergen: nuts

Cooking Level: easy

Budget: moderately cheap

Cooking time:  5 minutes 2 hours before…and 5 minutes to make

Utensil: a blender for the crust

Ingredients (for 1-2)

5 dry black mission figs soaked in cinnamon water (1 cup pure water + 1 teaspoon cinnamon) for 2 hours at room temperature (covered)

1/4 cup buckwheat, soaked in pure water for 2 hours

1teaspoon mesquite powder

2 tablespoons pine nuts

1 pinch cinnamon

1 fresh basil leaf

Prepare the crust: drain the buckwheat and blend with pine nuts, cinnamon, mesquite and basil leaf.
Place the crust (dense paste) at the bottom of a tartlet dish. Drain figs and mash them coarsely. Spoon the mashed figs over the crust and serve or refrigerate.