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You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 8 tarts
  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    1. Home made cakes and muffins are so much nicer and more fun than any cake or muffin you can buy in the shops. I’m not Putting real bakers down only the pre-packed mass produced garbage. I mean you’ve all made something in your life and we all understand that it’s at its best the same day maybe two days later at best. So everything that’s got a use by of one weeks cant be right!

      1. Meg mcaulay says:

        Hey Gabriela, you are so right – homemade and fresh made are more fun and much tastier, always!

    Leave a Reply

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VEGAN MASCARPONE FIG TART

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Servings 8 tarts
Metric | Imperial Measurement Conversions

INGREDIENTS

1/2 cup/60g/2 oz Buckwheat flour

1/2 cup/60g/2 oz Sorghum flour

1/4 cup/30g/1 oz Brown rice flour

6 tbsp/120g/4.2 oz vegan margarine

2 tbsp/28g/1 oz natvia sugar

4-6 tbsp/100-120ml/3.4-4.2 oz Ice cold water

1 3/4 cup/450g/15.8 oz vegan cream cheese e.g. tofutti

6 tbsp/168g/6 oz brown rice syrup

4 tsp Lemon zest

1 each Lemon, juiced

3-4 each fresh figs

METHOD

  1. For the pastry, sift all the flours together and then add the sugar. Mix in, then “cut” in the vegan margarine. Then add the water until a pastry is formed. Roll into a ball and leave in the fridge for an hour or more.
  2. Preheat the oven to 180 degrees Celsius. Roll out the pastry, dust with gluten free flour as needed, and press into a spring-form tart pan. Pierce the pastry with a fork, cover with baking paper, then fill with baking beads. Blind bake this for 20 minutes.
  3. Remove the pastry from the oven, take off the baking beads and baking paper, then place back in the oven for 10 minutes. Remove, then turn the oven down to 160 degrees.
  4. For the filling: add the cream cheese, lemon juice, zest and rice malt syrup to a saucepan on low-medium heat. Whisk until the cheese softens and it becomes smooth.
  5. Pour the filling onto the pastry base, top with the figs and bake in the oven for 40 minutes. You can either serve warm (letting cool for around 30 minutes) or let it set in the fridge overnight. Top with pistachios or rose petals as desired.

We love feedback

So comment below and if you decide to make it yourself, be sure to share it with us. We can't wait to hear what you think!

  • Nutritional Info

    No nutritional info supplied

  • Tags

  • Reviews

    Comments

    1. Home made cakes and muffins are so much nicer and more fun than any cake or muffin you can buy in the shops. I’m not Putting real bakers down only the pre-packed mass produced garbage. I mean you’ve all made something in your life and we all understand that it’s at its best the same day maybe two days later at best. So everything that’s got a use by of one weeks cant be right!

      1. Meg mcaulay says:

        Hey Gabriela, you are so right – homemade and fresh made are more fun and much tastier, always!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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