Ingredients

dough:

250g dried figs

140g unpeeled almond

1/2 pack of cookies Maria

2 tablespoons of carob and almond butter Quinta da Fornalha

filling:

6 eggs

80 g demerara sugar

half a lemon grated skin

40g carob flour

100g almond flour

1 tablespoons of carob and almond butter Quinta da Fornalha

2 tablespoon fig jam Quinta da Fornalha

decoration:

icing sugar

3 fig and dark chocolate truffles Quinta da Fornalha

Preparation:

For the dough place the figs, cookies and almonds into a food processor and grind them all. Add the carob and almond butter melted. Place it all in a bowl and knead well. Once you get an homogeneous dough place it into a tart mould with a detachable bottom previously greased with vegetable fat. Reserve it until you have the filling ready.

For the filling separate the egg yolks from the whites

Whisk the yolks with the sugar and grated lemon peel till you get a fluffy cream. Then add the carob and almond flours and mix it well with a scraper (do not whisk).

Melt 1 tablespoon of carob and almond butter in the microwave and mix it well with the rest.

Whisk the egg whites until they rise and add them slowly as you mix. Once you have everything involved place the filling over the dough that you had reserved. On top of it spread two spoons of the fig jam and take it to the oven at 180ºfor 15 to 20 minutes (depending on the oven power).

It will be ready when in the centre it has a soft consistency and around the centre is already firm.

Let it cool down and decorate it with the icing sugar and fig truffles

Enjoy it!

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