These are the most quick and simple little tarts to make and taste so good with a cuppa.

Gluten and dairy free

Makes 12


  • 3 eggs
  • 2 Cups almond meal
  • 1/2 Cup tapioca (arrowroot) flour
  • 1/4 Cup pure maple syrup + a bit extra for the top
  • 3 Tbsp. monk fruit sugar (or sugar substitute of your choice)
  • 1/2 tsp. cinnamon
  • 2 Tbsp. coconut oil
  • 8 pecans finely chopped
  • 4 fresh figs sliced into 3 per fig.


  • Heat oven to 160oC and line a muffin tray with muffin cases.
  • Beat eggs, coconut oil, maple syrup (keep the little bit extra), sugar and cinnamon with a hand beater, food processor or Thermomix until well combined.
  • Add the almond meal and tapioca flour and blend for 10 seconds until well combined.
  • Drizzle a tiny bit of maple syrup over the pecans and gently roll the pecans in the syrup to coat them.
  • Pour the tart mixture into the muffin cases.
  • Top each tart with a piece of fig and a sprinkle of pecans.
  • Cook in the oven for 12-15 minutes or until they are lightly golden. Don’t over cook as they will go too dry.
  • Allow to cool in the tray for 10 mins then place them on a wire rack to cool.
  • Eat them as they are or with a nice blob of marscapone.

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