Grain-free Fig Tart - So good, you won't realise that it's healthy.
This tart was inspired by a Rick Stein recipe but made grain free and fructose free.
It's such a tasty way to use these delectable fresh figs.
Enjoy!
Ingredients
Serves 8
Crust:
2 cups almond meal
1/3 cup sweetener (I used monk fruit and stevia)
1 teaspoon mixed spice
90 grams of butter
Filling:
250 grams cream cheese
250 grams greek yoghurt
100 grams rice malt syrup
2-4 fresh figs, stems trimmed, sliced into 5 mm slices
Mixed spice for final touch
Method
Crust:
Melt the butter in the microwave or a small saucepan.
Add the almond flour, sweetener, and spices, stirring until fully combined.
No need to pre-chill, just press dough into tart or pie tins and prick all over with fork.
Bake in a preheated oven at 170 C for 15 mins until golden brown.
Lower temperature to 160 C
Filling:
Soften the cream cheese and yoghurt with the rice malt syrup in a saucepan over a low heat. Pour into the pastry case, then lay the figs on top
Bake for 30-45 minutes until just starting to turn golden around the edges.
To serve, allow to cool before removing from the tin and cutting
