If you haven’t tried these wonderful figs and spiced goat cheese tarts yet, it would be time to do it because you will love them. I still cannot decide if it is a dessert, a brunch or a lunch, all I can say is that I fell in love with them. Figs and spiced goat cheese tart is the perfect snack. Airy and full of flavors, with a drizzle of honey and pistachio sprinkles, once you taste it, it will surely win its place in your favorite menu.


For the crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sea salt
  • 2 tablespoons white sugar
  • 1 cup unsalted butter COLD
  • 1/2 cup ice cold water

For the filling

  • 1/2 cup goat cheese
  • 1/4 cup cream cheese
  • 1/2 teaspoon grated orange zest
  • 1/3 teaspoon ground cinnamon
  • Pinch ground black pepper
  • Pinch ground cloves
  • Pinch ground ginger
  • 5-6 figs, sliced
  • 2 tablespoons honey
  • 2 tablespoons roughly chopped pistachios


The crust

Step 1: Place the flour, salt, and sugar in a food processor fitted with an “S” blade and pulse to combine.

Step 2: Add the butter and cold water and process until the mixture resembles a coarse meal, begins to stick together, and holds together when pinched.

Step 3: Remove dough from processor (will be crumbly) and form into 1 disc. Wrap the dough in plastic wrap and place it into The fridge for 30 minutes.

The filling

Step 1: Preheat oven to 185°C. Divide the pie crust in 6 equal prices and press into the mini tart pans. Cut off excess crust hanging over edges. Use fork to poke several holes in bottom of crust.

Step 2: Line crust with parchment paper and fill with dried beans. Bake 18 to 20 minutes or until light golden brown. Remove pie weights and parchment paper and transfer crust to wire rack to cool completely.

Step 3: In a large bowl, place goat cheese, cream cheese in small, orange zest, cinnamon, pepper, cloves and ginger and mash with fork until well combined.

Step 4: Spread cheese mixture evenly in bottom of cooled tart crust and arrange figs slices over cheese. Drizzle with honey and sprinkle with pistachios.

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