In the bowl of a stand mixer fitted with the paddle attachment, combine the hazelnut meal, sweet rice flour, oat flour, tapioca stach, cane sugar, and sea salt.
Sprinkle the butter cubes on top and drizzle with vanilla extract.
With the mixer on medium-low, beat until the dough begins to clump and the butter has been completely combined, about 3-5 minutes.
Dump the dough clumps into the bottom of an 9-inch tart pan with a removable bottom and begin pressing the dough evenly into the pan, starting with the sides and then moving to the bottom. Your crust should be between ⅛ and ¼-inch thick with the top edges squared off (this takes about 10-15 minutes of patience).
Prick the bottom all over with a fork and place in the freezer until firm, 15-30 minutes.
Meanwhile, preheat the oven to 375°F.
Remove the tart shell from the freezer and place on a parchment-lined baking sheet for easy clean up. Bake on the middle rack for 23-27 minutes, until lightly golden brown.
Remove from the oven and while the crust is still hot, use the back of a spoon to gently press down on the sides and bottom to help hold it together as it cools.
Once cool, life the tart crust from the pan and transfer to a cake plate or stand.
Honey Roasted Figs & Hazelnuts (Adapted from The Bojon Gourmet)
While the crust cools, preheat the broiler.
Lay the figs in a baking pan, cut side up, and spoon 2 tablespoons honey over the figs.
In a separate bowl, toss the hazelnuts in the remaining tablespoon of honey.
Broil the figs 6-inches from the heat for 3 minutes. Sprinkle the honeyed hazelnuts over the top and broil for an additional 2-3 minutes, until the hazelnuts are toasted.
Remove from heat and let cool for a few minutes. Transfer to the refrigerator to cool completely before topping cheesecake.
Ginger Cheesecake Filling
In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream until light and foamy. Add powdered sugar and whip until soft peaks form. Transfer to bowl and set aside.
In the same bowl with the paddle, beat the goat cheese and cream cheese on high speed until smooth and creamy.
Add the vanilla paste, honey, and ginger and beat until combined and smooth.
Fold in the whipped creamed until just combined.
Spread filling in cooled tart shell and smooth it out with an offset spatula.
Chill for at least 2 hours before serving.
Just before serving, top with cooled honey roasted figs and hazelnuts.
Notes
*I make my own oat flour by grinding gluten-free oats in a blender or food processor and sifting out the large pieces
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.