This stack of flaxseed tuiles, layered with honey-sweetened yoghurt cream and figs, shows that healthy desserts don’t have to be boring. Recipes: Yolandé Schoeman. Photography: Kelly Zetler

Fig Napoleon with Honey Yoghurt Cream

125ml flaxseed or linseed, soaked for 8 to 10 hours in 250ml water
125ml, honey
½ small apple, peeled, cored and chopped
65ml golden flax or linseed meal*
2, 5ml freshly ground cinnamon
4ml vanilla extract

  • In a food processor, combine half of the soaked seeds and the rest of the ingredients and process until very smooth. Add the rest of the soaked seeds to this mixture.
  • Spread the mixture onto nonstick drying sheets, spread into a thin layer, about 3mm.
  • Place the sheets in a dehydrator or into a very low temperature oven (100°C) until crisp, about 3 to 4 hours.

* Flax/linseed meal – take some of the flaxseed or linseed which have not been soaked and blitz them up in a spice/coffee grinder. Sift the ground seeds to get the meal.

Honey yoghurt cream

125ml plain yogurt
100ml cream
20ml honey
2,5ml vanilla extract

  • Combine all the ingredients and mix to the consistency of a thick, velvety cream.

Fig sauce

250ml chopped figs
juice of 1 orange, or as needed
30ml honey

  • In a high-speed blender, combine all the ingredients.
  • Process until a thick purée forms, then pass through a fine sieve.
  • Thin with additional orange juice as needed to create a very smooth sauce.


*You will need 5-6 whole figs, sliced, to assemble to individual tartlets

  • Place a tuile in the centre of each plate.
  • Place 2 teaspoons of honey yogurt cream and 3 fig pieces over the tuile. Repeat the layering twice and then top with a fourth tuile. Lightly brush the top tuile with honey.
  • Spoon the fig sauce around the plate. Arrange any remaining fig pieces around the sauce.

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt

Start typing and press Enter to search