For the tart you will need:
60g raisins
5 dried figs
160 g grated oat flakes
a little cinnamon powder
For the filling:
Choose one or … maybe all of FiveTwenty’s favourite spreads
Pistachio Praline Paste
Pistachio Praline Paste with Chocolate | sugar-free
Pistachio Spread with tahini| sugar-free
Almond Butter| sugar-free (we suggest to add honey to sweeten the flavour)
and your favourite fresh fruits
Instructions
Soak the dried fruit in hot water for about 15 minutes to soften. Add them in a mixer with the water until it becomes creamy. Add the grated oats and cinnamon and mix until it becomes a dough. Grease with coconut oil the tart pans. Roll the dough out on into a circle slightly larger than your tart pan, then gently lift it over the pan and press into the corners and fluted sides, running a rolling pin over the top to cut off any excess dough.. Bake in a preheated oven at 180⁰ for about 20 minutes.
Once the tarts are cool, you can fill them with your favourite spreads and fresh fruits.
