Fig, Lemon & Mascarpone Tart

Fig, Lemon & Mascarpone Tart

~ Serves 10, Gluten-Free

Fresh figs make such a decadent tart topping. Both beautiful to look at and eat, they pair beautifully with creamy mascarpone cheese in this utterly delicious dessert. It is such a simple tart to make with a wholefoods raw base, filled with a dreamy centre and then topped off with freshly sliced figs – what could be more impressive? Better yet it is gluten-free, yet no one would know, and everyone around the dinner table will love it!


  • 1 ½ cups raw almonds
  • 1 generous packed cup of fresh medjool dates (pitted)*
  • 2 Tbspn coconut oil, melted


  • 400g mascarpone cheese
  • 2-3 Tbspn pure maple syrup
  • Zest of ½ large lemon
  • ½ tsp vanilla extract


  • 3-4 fresh figs, sliced

*If you find the base mixture is too dry and isn’t coming together for some reason, soak 1-2 extra pitted dates in freshly boiled water for 5 minutes, squeeze out thorougly and then add to the base mixture and process once more until it comes together.


  1. Grease a small deep cake tin (X cm diameter) with coconut oil and line the base with a round of baking paper.
  2. Place the almonds and pitted dates into a food processor and process until it forms small-medium sized crumbs. Next add the melted coconut oil and then process for 1-2 minutes until the mixture comes together.
  3. Press the base mixture into the prepared cake tin and using the bake of a spoon and/or your hand, press the mixture down with firm pressure by pressing the mixture over the base and up the sides of the tin (by about 2-3cm) until it is evenly spread out to form a secure case for the filling.
  4. Place the base into the fridge to set while you prepare the filling.
  5. To make the filling, place the mascarpone cheese, pure maple syurup, lemon zest and vanilla extract into a clean food processor or Nutri-bullet and whiz until thick and creamy. Alternatively, you can whip all of the ingredients in a bowl with a spoon until well combined, thick and creamy.
  6. Spoon the filling into the tart base and place in the fridge to set for at least 2 hours.
  7. Once the filling has set, slice the figs into rounds and arrange over the top of the tart as you wish.
  8. Place the tart back into the fridge until you are ready to serve.
  9. Enjoy!

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