The soft, crumbly base has a melt-in-the-mouth loveliness; the filling is rich, tasty and unctuous. So, all in all, a very nice tart. What’s more, it’s gluten free and only requires 15 minutes of oven time.

Makes: 1 medium tart giving about 10 wedges.

Time: 30 – 35 minutes for the base. 30 – 35 minutes for the rest

Level: Moderately easy

Need: A tart or cake tin about 20cm/8”. (Mine had sloping sides, which was OK. Next time though, I’ll use a tin with a loose bottom or spring form)

Ingredients for the base

125g/4½oz polenta
75g/2½oz ground almonds
125g/4½oz oat meal or oat bran*
75g/2½oz golden caster sugar
125g/4½oz butter
30ml/1fl oz golden syrup

* Usually oat products are gluten free, but it’s worth checking the label, just in case.

Ingredients for the filling

200g/7oz dried figs, chopped & stalks removed
75ml/2½fl oz hot tea
200g/7oz dark chocolate
30g/1oz butter
250g/9oz mascarpone or full fat soft cheese
1 tsp vanilla extract
125g/4½oz icing sugar
1 square (10g) of white or milk chocolate (optional decoration)

Method for the base

1. Put the chopped figs into a bowl and pour over the hot tea. (This could be done in advance.) Stir well then set aside. Oven on to 180°C / fan 160°C / 350°F / Gas 4.

2. In a large bowl, mix together the polenta, ground almonds, oat meal and sugar.

3. Melt the butter and golden syrup in a bowl over a pan of simmering water and pour over the dry mixture. Stir to coat it all then press into the base and sides of the tin.

4. Bake for about 12 – 15 minutes.

Method for the filling

5. Melt the dark chocolate and butter in a bowl over a pan of simmering water. Then set aside to cool a little.

6. Beat the mascarpone until smooth then sift over the icing sugar. Stir gently to mix before beating more vigorously. Stir in the vanilla extract.

7. Blitz or mash the figs into a paste and spread evenly over the base of the tart. (It may help to warm the figs with one or two short blasts in the microwave.)

8. Spoon the mascarpone mixture into the melted chocolate and stir to thoroughly combine.

9. Spoon the chocolate mixture into the tart over the figs and smooth the surface. Grate on a little contrasting chocolate. Place the tart in the fridge for half an hour.

NB As you will have noticed, the base is rather crumbly and friable, so don’t expect to cut nice neat “shop-window” slices. I didn’t make it any easier by using a solid tin; one with a removable bottom would have been much better.

Another thing to mention is that I’m sure it would also be tasty if you use dates to replace the figs.

Anyway, whichever you decide, I hope you have a go and it turns out really tasty.

Gallery 1

Gallery 2

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Here’s a selection of favourite bakes that may be of interest to you:

Coffee and Cream Brownies