A tender shortcrust pastry case filled with a nutty flavour and ripe fig…
Bursting with subtle festive flavours, this fig tart is the perfect go to holiday vegan recipe.
Details
Servings
6 servings
Dietary
Plant Based / Contains Nuts
Prep time
20 minutes
Cooking time
45 minutes
Print
Ingredients
- Crust
110g Coconut Sugar
150g Plain Flour
110g cold Sunflower Margarine
2 tsp Vanilla Essence
- Filling
30g Psyllium Husks
150g Margarine
50g Coconut Sugar
150g Ground Almonds
190ml Water
2 tsp Vanilla Essence
1 tsp Almond Essence
5 Ripe Figs
Directions
- Pre heat the oven at 180°C.
- Gently mix the ingredients for the crust without melting the margarine and press into cases.
- For the filling, cream the margarine with the sugar until pale.
- Blend the psyllium husks and add to the margarine mix. Gently fold in the ground almonds, water and essences.
- Fill the cases with filling and then cut the figs in half or quarters and top the tartlets.
- Bake for 45 minutes.
- Once cool, dust with icing sugar or brush with warm maple syrup.