What makes a tart recipe get to #1 on our list? When it’s free of bad stuff – and tastes good! This fig and almond tart is gluten-, sugar- and dairy-free.
This dessert is gluten-, sugar- and dairy-free. You can also use agave syrup or coconut blossom nectar instead of the honey.
What You Need
6 free-range eggs
1 tsp baking powder
200g almond flour
3 naartjies
¼ cup honey, plus
2 tbsp extra
1 tsp coconut oil
250g figs, plus 100g extra
Method
1/ Preheat the oven to 160°C.
2/ Beat the eggs on high speed until pale, light and fluffy.
3/ By hand, mix in the baking powder and almond flour.
4/ Grate the zest of one of the naartjies and add it to the mixture along with the honey.
5/ Grease a tart tin with coconut oil, then pour in the mixture.
6/ Slice 250g of figs into quarters or eighths and gently push them into the mixture (in concentric circles, if you wish).
7/ Bake for 30 minutes or until browned and golden. The tart must be moist, but cooked through.
8/ While the tart is baking, juice and zest the naartjies into a small saucepan, add the honey and reduce over medium heat to form a syrup.
9/ Remove cooked tart from the oven. Serve with the remaining fresh figs (sliced) and a drizzle of syrup.
SERVES 12. Per serving: 1 003kJ, 11g fat (1,5g sat fat), 31g carbs, 80mg sodium, 5g fibre, 7g protein
You can whip up a quick zesty cream to go with the dessert, by reserving one tablespoon naartjie juice and one tablespoon zest from the syrup mixture. Blend it with 400ml cold coconut cream and serve.
