This dessert is gluten, refined sugar and dairy-free. You can also use agave syrup or coconut blossom nectar instead of honey.
Ingredients
- 6 free-range eggs
- 1 tsp baking powder
- 200 g almond flour
- 3 mandarins
- ¼ cup honey, plus 2 tbs extra
- 1 tsp coconut oil
- 250 g figs, plus 100 g extra, sliced
How to Make It
- Preheat your oven to 160°C.
- Using hand-held beaters, beat the eggs in a medium bowl on a high speed until they become pale, light and fluffy.
- Zest 1 mandarin and add zest to the mixture along with ¼ cup honey.
- Grease a fluted tart tin with coconut oil, and then pour in the mixture.
- Cut figs into quarters or eighths and gently push into the mixture flesh side up (in a circular pattern, if you like).
- Bake for 30 mins or until the tart is nicely golden brown on top. It should be moist but still cooked through.
- Meanwhile, zest remaining mandarins and juice all 3 into a small saucepan. Place over a medium heat. Add the remaining honey and, stirring occasionally, reduce the mixture to form a delicious syrup.
- Serve slices of the tart with extra sliced fig and a drizzle of syrup. Crazy good!
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 11 g 31% |
Saturated Fat 1 g 5% |
Trans Fat g |
Sodium 80 mg 1% |
carbohydrates 31 g 24% |
Dietary Fiber 5 g 13% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |