- To poach fruits, combine water and sugar in heavy medium saucepan.
- Bring to boil over medium-high heat, stirring until sugar dissolves.
- Stir in honey.
- Scrape in seeds from vanilla bean; add bean.
- Add figs and bring to boil.
- Reduce heat to medium-low; cover and simmer 15 minutes.
- Add cherries; cover and simmer until fruits are tender, about 10 minutes longer.
- Transfer fruit mixture to bowl.
- Chill until cold, about 3 hours.
- For crust, place 9-inch tart pan on a baking sheet.
- In a food processor, combine almonds, flours, cocoa powder, sugar, and salt; process until almonds are pulverized, about a minute.
- Add butter and vanilla; process until mixture forms large, moist clumps.
- Add mixture to tart pan pressing it firmly into sides and bottom of the pan.
- Freeze until firm, at least 15 minute.
- Preheat oven to 350°F.
- Bake shell for 15-20 minutes or until firm.
- Cool completely.
- While crust is cooling, combine crumbled Chevre, cream, vanilla seeds, and sugar in a large mixing bowl.
- Using a whisk, whip until soft peaks form.
- To assemble tart, spoon Chevre cream into tart and spread evenly.
- Spoon poached fruit on top and drizzle with the remaining syrup.
- Serve immediately.
Makes 8 servings.
Approximate Nutrient Analysis per serving:
450 calories, 20 g fat, 11 g saturated fat, 50 mg, 100 mg sodium, 66 g carbohydrate, 6 g fiber, 49 g sugar, 7 g protein cholesterol
