This tart is easy, effortless and the base can be used in lots of different ways. If you can’t find figs and berries, you can replace with the season fruits of your country.  Since we are on a diet, this recipe is enough for 10 small servings, so do not go crazy on this delish!

  • 30 minutes
  • 10 servings
  • 476 calories

Ingredients

for the base

100g wholegrain flour
100g desiccated coconut
100g unsalted butter, melted
60g coconut sugar

for the filling

300ml double cream (cold)
250g mascarpone cheese
Honey

top with:

fig slices and blueberries

Instructions

  1. Preheat the oven to 180C.
  2. Mix all the ingredients for the base and line the bottom of the tray using your fingertips.
  3. Bake for around 10 minutes, until the crust is golden.
  4. Take it out the oven and let it cool down.
  5. In the meantime, whip the cream until it’s thick and creamy, add the rest of the ingredients of the filling. Add extra double cream in case you feel it is too thick.
  6. Spread the mixture over the base and put it in the fridge for 30 minutes so the filling can cool down and get even more texture.
  7. Decorate with figs and blueberries and enjoy!

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