2 sheets frozen puff pastry, thawed
120g Artisa St Clair chevre style cashew cheese
1 wheel Artisa Ben Lomond camembert style cashew cheese
50 ml plant based milk (approx)
2 tbsp maple syrup
6 fresh figs
Preheat oven to 200C
Line a greased tart pan with the pastry.
Soften the cheese by mashing with a fork. A splash of plant based milk may help to make it more spreadable.
Add maple syrup and blend together.
Spread the softened St Clair cheese evenly over the pastry.
Slice the figs and the Ben Lomond and arrange over the cheese.
Drizzle with extra maple syrup.
Bake for 30 minutes at 200C or until the pastry is golden and the tart has puffed up a little.