Fig Tart
Use figs when in season to make this Dalmation tart
Ingredients
For the pastry
- 150 g raw walnuts
- 150 g raw almonds
- 30 g fructose
- 25 g coconut flour
- pinch of salt
- 1 egg, lightly beaten
For the tart
- 500 g mascarpone cheese
- 120 g honey
- 300 g figs, cut in half
Method
For the pastry
- Preheat the oven to 180° Celsius
- Place the nuts and fructose into a blender and blitz until you have a fine flour like texture
- Tip into a mixing bowl and add the coconut flour and salt
- Mix and then add the egg
- Stir to combine and when the egg is fully incorporated tip into a greased pie tin
- Use the back of a spoon to press the pastry into the tin and up the sides
- Then use your fingers to get the pastry into the ridges of the pie tin
- Place a sheet of baking paper over the pastry and top up with baking beans
- Place into the oven and blind bake for 10 minutes
- Remove from the oven and reduce the temperature to 160° Celsius
- Remove the baking beans and baking paper and place back into the oven
- Bake for 5 minutes then remove from the oven
For the tart
- While the pastry is baking, place the mascarpone and honey into a saucepan
- Place onto the stove over a low temperature and leave to soften
- Once the pastry has finished baking, stir the mascarpone mix to combine
- Carefully pour into the pastry shell and place the figs into the mascarpone, cut side up
- Place back into the oven and bake for 50 minutes
- Remove and leave to cool before placing into the fridge to set
- Once set, remove from the tin and slice