When I was a child I absolutely loved fig rolls! Whenever I eat one now they take me straight back to my childhood – coming home from school, grabbing a pack and munching on them in front of the telly (I was probably watching either Art Attack or Saved By The Bell)! Up until a few months ago I’d never had fresh figs. After seeing so many healthy bloggers on Instagram topping their smoothie bowls or porridge with them I decided to give them a try. They’re so succulent and juicy when eaten fresh and delicious in a banana smoothie I discovered! Baking figs makes them almost caramel-like and gooey which is what they are like inside these little tarts!
These gluten, dairy and refined sugar free tartlets are beautifully light and the perfect size for a little after dinner snack or desert with some coconut ice cream! The almond cream filling is a little treasure – it’s incredibly easy to make and tastes just like frangipane – and the gooey fig in the centre adds a lovely sweetness! I added some extra slices of fig onto the top of the tarts when they’d cooked and cooled for decoration and just to add more figgy flavour!
I used a gluten free shortcrust pastry mix for the dough from The Foodamentalists. Follow instructions on the pack to make the dough using vegan butter. We’d already made a veggie quiche with the dough, and had some left over to which I added 3 tbsp coconut sugar to sweeten it up for the tarts. I think I roughly used 1/3 of the total pastry made up. But you can use any sweet shortcrust pastry
- Almond Cream Filling
- 3 tbsp vegan butter
- 1/3 cup coconut sugar
- Just less than 1/2 cup almond flour
- 2 tsp gluten-free flour
- 2 tsp cornflour
- 1 egg
- 1 tsp vanilla essence
- 2 figs.
- Preheat your oven to 150C/gas mark 5. Grease and line a muffin tin.
- Once you've made your dough, roll it out until it's quite thin but not see through. Press the pastry into each of the muffin moulds making sure that there are no holes or tears.
- Bake the tart cases in the oven for 10-15 minutes until golden. Meanwhile make your almond cream.
- Put the butter and sugar in a food processor and process until the mixture is combined. Add in the ground almonds and process again. Add the flour and cornflour, process, and then add the egg and vanilla. Process for about 10 seconds more.
- Spoon some of the almond cream into the tart cases (up to about 3/4 way). Don't fill to the top as they will spill over when baking. Cut one of your figs into small chunks - you should have 6 chunks in total. Pop one chunk into each of the tarts and push it down so its submerged in the almond cream.
- Bake in the oven for 20-25 minutes or until the almond cream is firm and cooked through.
- Remove from the oven and set aside to cool. Slice your other fig into thick slices and top each tart with a slice.
- Due to the nature of figs (they go off very quickly), these will need eating within two days. Enjoy!