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🍽️ Crunchy Fig Tart with Honey

317 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt whole wheat flour
• 125 g honey
• 125 g cold butter
• 3 eggs
• dried legumes (for blind baking)
• 0.25 tsp vanilla powder
• 150 ml almond drink (almond milk)
• 180 g ground almond kernels
• 6 fresh figs
• 400 g raspberries

Instructions

1. 1. Quickly mix spelt flour, 50 g honey, 125 g of diced butter, and 1 egg into a smooth shortcrust pastry.
2. 2. Wrap the dough in plastic wrap.
3. 3. Let the dough rest in the refrigerator for about 60 minutes.
4. 4. Roll out the dough between two layers of plastic wrap to fit the size of your tart pan.
5. 5. Place the dough in the pan and form a crust edge.
6. 6. Line the dough base with baking paper.
7. 7. Weight the base with legumes (e.g., dried beans).
8. 8. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
9. 9. Bake the base in the preheated oven for about 10 minutes.
10. 10. Remove the base from the oven.
11. 11. Remove the legumes and the baking paper.
12. 12. Let the base cool down.
13. 13. Whisk 2 eggs well with 40 g honey, some vanilla powder, almond drink, and almonds.
14. 14. Spread this mixture evenly over the cooled tart base.
15. 15. Wash the figs.
16. 16. Halve the figs.
17. 17. Press the fig halves into the cream.
18. 18. Bake the tart in the oven for about 30 minutes until golden brown.
19. 19. Wash the berries for the sauce.
20. 20. Sort the berries.
21. 21. Puree the berries together with the remaining honey.
22. 22. Serve the tart warm or cold.
23. 23. Serve the sauce alongside.

Nutrition per serving

• kcal: 317
• Protein: 8 g · Fett/Fat: 19 g · Carbs: 26 g