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Orange-Fig Tart with Muesli Crust

Difficulty: Medium




Preparation (min)


Total (min)


Ingredients for muesli crust


  • 4 tbsp. (60 ml) coconut oil
  • 1 ¾ cups (430 ml) muesli (plain: no dried fruit)
  • ¼ cup (60 ml) cane sugar
  • 3 tbsp. (45 ml) fig jam*


 Ingredients for pie filling

  • 1½ cups (375 ml) no-pulp orange juice
  • 1 egg, beaten
  • 3 tbsp.  (45 ml) quick-cooking tapioca
  • 1 ½ tbsp. (22 ml) cane sugar
  • ¼ tsp. (1 ml) pure vanilla extract
  • 4 fresh figs, quartered
  • 2 oranges, supremed


Preparation of the crust

  1. Preheat oven to 350 °F (175 °C). Grease an 8-inch (20 cm) round removable-bottom cake pan.
  2. In a small microwave-proof bowl, melt coconut oil in microwave on HIGH. Remove from microwave and set aside.
  3. In the bowl of a food processor, combine the muesli, sugar and melted coconut oil, pulsing until mixture is finely ground.
  4. Evenly spread mixture on bottom of cake pan, and using fingers, press mixture firmly to form a crust.
  5. Bake crust in centre of oven for 12 minutes. Transfer to a rack to cool for about 30 minutes. Meanwhile, prepare filling. (See filling preparation below.)
  6. Remove crust from pan and transfer to a large round serving plate.
  7. Using a pastry brush, brush bottom of crust with fig jam. Set aside.


Preparation of the filling

  1. In a medium saucepan, whisk orange juice, beaten egg, tapioca and sugar. Set aside for 5 minutes.
  2. Over medium heat, stirring constantly, bring orange mixture to a boil. Remove saucepan from heat and set aside for 10 minutes.
  3. Stir in vanilla, then let cool at room temperature until tapioca is thickened, about 1 hour. (Filling can be made a day in advance and refrigerated.)
  4. Once filling is cool and thickened, spread evenly on top of crust, and top with mixture of fresh figs and orange supremes.


*About the fig jam

Fig jam can be bought at the supermarket or in specialty shops-or you can make your own, by simply cooking some dried figs with a little water in a small saucepan over low heat, until figs come apart and mixture resembles a thick jam.


This dairy-free tart is remarkably refreshing. The tapioca cooked with orange juice is a nice alternative to the traditional use of pastry cream, and pairs wonderfully with the muesli crust. You can now also easily find excellent gluten-free muesli on the market.

Photos : Tango [Vitalité Québec] OCTOBER 2017

Recipe: Josée Fiset

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