As I said, the crust is the exact same almond crust from the cheesecake, which works so perfectly with the rustic flavors of the fig and honey. Besides, I love the texture that can stand up to the creamy goat cheese. Deee-lish!
Fig & Honeyed Goat Cheese Tartlettes
Inspired by Eating Richly & Call Me PMc
Makes 8 mini tartlettes
- 2 cups almond flour or almond meal (I used almond meal, which makes for a "grittier" less smooth crust)
- 3 Tbsp. real maple syrup
- 1 Tbsp. canola oil
- 1/8 tsp. salt
- 8 oz. goat cheese (chevre)
- 2 eggs
- 1/2 tsp. vanilla extract
- 1/4 cup honey, divided
- 8 figs
1. Mix the crust ingredients (almond flour or almond meal, maple syrup, canola oil, and salt)
with a fork until clumpy and resembles coarse sand.
2. Press an equal amount into eight mini tart pans that have been sprayed with non-stick spray.
3. Bake at 350 degrees for about 10 minutes or until lightly browned. While the crust is baking, begin work on the filling.
4. Mix the goat cheese, eggs, vanilla, and 1 Tablespoon of the honey in a food processor until smooth and creamy.
4. Remove the crusts from oven and pour the filling into them.
5. Bake for 10 - 15 minutes until the filling has set. Watch carefully because different sized tart pans will cook at different times.
6. Cool completely and refrigerate at least one hour, until ready to serve.
7. Slice each fig into four wedges and arrange on each tart. Drizzle with the remaining 3 Tablespoons of honey.
I totally love how fresh figs look, and now I can enjoy them in a pretty homemade dessert!
I have a bumper crop arriving from my friend pretty soon and as much as I love this recipe, I might end up with 100 tartlets, so...
What is your favorite fig recipe?