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Konjac Figlets (Fig Tartlet with Konjac Rice Filling)

Indulge in the subtle sweetness of our fig tartlet crowned with a delightful konjac rice filling.
1
Serving
40
Minutes

Normal

Ingredients

For the dough:
  • 150g soy flour
  • 80g almond flour
  • 40g margarine
  • 50g erythritol
  • 2 eggs
  • 1 tsp baking powder
  • A pinch of salt
For the rice filling:
  • 40g konjac rice
  • 200ml almond drink
  • 20g erythritol
  • Ground bourbon vanilla
  • Cinnamon
  • 1 fresh fig (approx. 48g)
  • 1 small pear

Instructions

1.
Combine all dry ingredients for the dough. Then mix in the eggs and margarine to create a sticky, viscous batter.
2.
Press the batter into a greased tartelette mold and bake at 200 degrees for 15 minutes until golden brown. Let cool on a wire rack.
3.
For the milk rice filling, boil the konjac rice with almond drink and sweeten with some erythritol. Then spread over the tartelettes and let cool.
4.
Finally, slice fig and pear, lay them on the tartelettes and sprinkle with cinnamon.

Average values per portion

Energy (kJ)
1914
Energy (kcal)
458
Fat
28g
Carbs
7g
Fiber
17g
Protein
41g
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