Figlet: Coconut, Lime and Fig Tartlet

Prep time: 20
Cooking time: 40 minutes
Serves: 4-5

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INGREDIENTS

For the Base

250g marie biscuits
1/2 cup desiccated coconut
1 tsp ground cloves
150g melted butter

For the Filling

3 eggs
1/3 cup rice malt syrup
1/2 cup desiccated coconut
225ml coconut milk
160ml cream
2 lemons juices (equivalent of 1/3 cup)
zest of 1 lemon
3 tsp vanilla bean paste

For the Decoration

1 cup thickened cream
5 figs

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METHOD

Preheat fan-forced oven to 180 degrees Celsius.

To make the pastry, place the biscuits into a food-processor and blitz until they resemble a fine crumb. Add melted butter, and cinnamon to the biscuits, blending again so the mixture starts to come together.

Using small tart-tins (12cm diameter), place a baking sheet on the base (this will help to pull them out later). Then, scoop the mixture into the pan, and press down firmly with the back of a spoon until the base, and sides are covered in mixture, and is firm. Set aside for now.

Whisk together the eggs, and rice malt syrup in a mixing bowl, adding in the coconut milk, coconut, vanilla, lemon juice, and lemon zest to the mixture. Mix well.

Once combined, pour the mixture into the base you have already made, filling it up. I use a soup ladle here to make the pouring easier. Cook in the oven for approximately 35 minutes, or until they look set, and are starting to golden on the top. Take out of the oven, and set aside to cool in the fridge- it will make the base firmer.

When the tarts are cool, slice figs in half, then each half into thirds, so you are left with long pieces. Whip the cream and place it atop, using this base to sit the figs on the tart, spiralling outward to create a ‘crown’ effect.