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Beet & Fig Tart with Goat Cheese




15 g Nutristrength whey protein powder unflavoured

80 g almond flour

1 tbsp Nutristrength coconut oil

1 large egg

20 g ground walnuts

pinch of salt



1 pcs baked, chopped aubergine

4 pcs dried figs

1 tbsp lemon juice

1/2 tsp thyme

2 large cooked, peeled beetroot (boil the beetroot 45 minutes)

120 g soft goat cheese

2 tbsp honey or agave syrup

50 ml hot water


Preheat the oven to 180°C. For the tart, place almond flour, protein powder, walnut, melted coconut oil and a pinch salt into a bowl and process until well combined.  Add water until the mixture comes together in a ball. Grease a tart pan. Transfer the dough into a pan. If the mixture is too sticky, wet your fingers to press it into the tart pan. Press towards the edges to create a bowl shape so that the tartlet can hold the filling. First bake for 5-6 minutes. (before pricking with a fork)


Meanwhile, puree dried figs, chopped aubergine, lemon juice, thyme, 50 ml hot water in a food processor. Fill tartlet with the fig & aubergine cream. Cut the beetroots into slices and arrange on top of the tart, working in a spiral towards the center. Place slices of goats’ cheese over the top. Add 2 tablespoons of  honey over the top and  bake 190°C for about 10 minutes until cheese is lightly brown. Serve by the wedge while still warm!