Wednesday, October 12, 2011

Delectable Figgie Tart

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

Filling Ingredients:

4.25 oz. dried mission figs, quartered and diced (end result 1/2 c. packed)
1 c. chopped raw walnuts
2 tbsp. ground pistachios
5 tbsp. coconut palm crystals
1/4 tsp. sea salt
1/2 tsp. cinnamon
1 small organic lemon, zested
1/4 tsp. organic lemon juice
3 tbsp. organic unsalted butter, melted
1/2 tsp. sugar free vanilla
3 tbsp. organic raw honey


-Combine all ingredients in mixing bowl and set aside

Tart Crust Ingredients: (adapted from recipe)

1 1/2 c. blanched almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 stick organic unsalted butter, melted
2 tbsp. coconut palm crystals
1 tsp. sugar free vanilla


-Combine all ingredients together in mixing bowl
-Portion out into 25 pieces (about 1" balls)

Assembly Instructions:

-Preheat oven to 350 degrees
-Flatten 24 paper mini muffin cups
-Place a ball of crust on each one
-Press the dough out to cover the cup 
-Take the dough lined cup and press it into the mini muffin tin
-Repeat this process until all 24 muffin tin holes are filled with dough-lined paper muffin cups
-Bake in preheated oven for 6-7 minutes, until tart crusts are golden brown
-Let set for 10 minutes
-Remove from muffin tin and cool completely
-Fill each shell with filling and serve

makes 24 mini tarts with about 1/4 c. filling leftover

This is my spin on a dessert with all the flavors of baklava and a little extra figgie goodness thrown in for fun!

Oh my goodness, YUMMY and healthful for you!


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