Delectable Figgie Tart

From Kristi's Kitchen

Featured on Beyond Organic's Facebook page this week

http://www.facebook.com/LiveBeyondOrganic

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

Directions:

-Combine all ingredients in mixing bowl and set aside

Tart Crust Ingredients: (adapted from elanaspantry.com 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

Directions:

-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!

Enjoy!