Maltese Figolla Tartlets: A Mini Twist on a Traditional Easter Treat
- omgfoodmalta
- Apr 18
- 4 min read
Updated: Apr 20
Maltese Figolla Tartlets bring a bite-sized twist to Malta’s beloved Easter pastry, packed with almond goodness and festive charm.
Table of Contents
Let me paint a picture for you: It’s Easter in Malta. Church bells are ringing, children are clutching chocolate eggs, and nanas all over the island are pulling trays of golden figolli out of their ovens. The smell of almonds, lemon zest, and sweet pastry wafts through the air.
Now imagine taking that memory—and shrinking it down into the perfect two-bite tartlet. That’s what these Maltese Figolla Tartlets are. Tiny, joyful, edible tributes to one of Malta’s most beloved Easter traditions.
Let’s be honest, though. Figolli are delicious, but they’re also a bit of a commitment. Rolling, shaping, cutting, sandwiching, decorating. You need elbow room, patience, and a very forgiving countertop. These tartlets? They give you all the flavour, festivity, and figolla feels—without the fuss.
Whether you're Maltese and missing nanna's figolla, or just almond-curious and looking for a new baking adventure, these tartlets are your golden ticket. Let's get on with it, with the help of Whatsinstore!
What are Maltese Figolla Tartlets?
Maltese Figolla Tartlets are a modern, bite-sized adaptation of the traditional figolla—a popular Easter treat in Malta made from buttery pastry and almond filling, usually shaped like lambs, hearts, or fish.
While the classic version is more of a project (with cookie cutters and icing galore), tartlets give you the same melt-in-your-mouth texture and marzipan-rich centre but with an easier approach. And thanks to the mini muffin tin, there's no guesswork—just golden, flaky shells cradling sweet almond goodness.
They’re also perfect for gifting, Easter brunch, or let’s be real—eating three in a row while no one’s watching.
Are Maltese Figolla Tartlets Like the Real Figolli?
In essence? Yes. These tartlets are packed with all the classic flavours: buttery pastry, almond-rich filling, and that unmistakable lemon zing. But where traditional figolli are large, iced, and ornamental, tartlets are their cheeky little cousins—less fussy, easier to share (or not), and ready in a fraction of the time.
They’re also fantastic for portion control—unless your idea of portion control is "just one more." (No judgement.)
Can You Make Figolla Tartlets Ahead of Time?
Absolutely. In fact, the flavour deepens a little after a day or two. Store them in an airtight container at room temperature for up to 5 days. You can also freeze the baked, undecorated tartlets and defrost as needed.
Just add your drizzle and toppings once they’re thawed. Voilà—instant Easter joy.
Are Maltese Figolla Tartlets Healthy?
Listen, they’re a treat. But they’re not that naughty. Ground almonds bring a hit of healthy fats, the filling isn’t overloaded with sugar, and there’s no icing to send your dentist running.
They’re also gluten-adaptable (just sub the pastry for a gluten-free version) and can be made dairy-free if you use a plant-based butter and check your chocolate.
If you’re counting calories, keep them small and share the batch. If you’re counting memories? Make a double batch and keep them all.
A New Easter Favourite?
Whether you’re baking with kids, craving something nostalgic, or just looking for a unique sweet to impress your guests, Maltese Figolla Tartlets deliver all the charm of Easter in a crisp, golden shell, just like our Easter Chocolate Cinnamon Rolls do.
They’re easy, delightful, and utterly moreish. Like figolli, but with less mess and more fun.
Give them a go—and let me know if your tartlets make it to day two.
More Figolla-Inspired Ideas:
Figolla Cupcakes with Almond Frosting
Vegan Figolla Bars
Figolla Macarons
DIY Figolla Chocolate Bark
Recipe
How to Make Maltese Figolla Tartlets at Home?
Let’s roll up our sleeves, dust some flour on the counter, and channel that inner Maltese nanna.
Ingredients
For the pastry:
250g plain flour
125g Stork butter (cold, cubed)
50g sugar
1 Coccodi egg yolk
1 tsp vanilla extract
2 tbsp cold water
For the almond filling:
150g ground almonds
100g sugar
1 egg white
Zest of 1 lemon
½ tsp almond extract
For decoration:
NOVI Milk Chocolate (melted)
Mini chocolate eggs or colourful sprinkles
Instructions
1. Make the pastry
Start by rubbing the cold, cubed butter into the flour until the mixture looks like breadcrumbs. Work quickly to keep the butter from melting. Stir in the sugar.
Now add the egg yolk, vanilla, and water. Use your hands or a spatula to bring it all together into a soft dough. Wrap it in cling film and pop it in the fridge for about 30 minutes to chill. It deserves a rest. So do you.
2. Prepare the almond filling
In a separate bowl, combine the ground almonds, sugar, egg white, lemon zest, and almond extract. Mix it all until it becomes a cohesive paste. This stuff is magic—it smells like Maltese Easter mornings.
3. Assemble the tartlets
Preheat your oven to 180°C (fan 160°C).
Roll out the chilled pastry on a floured surface to about 3mm thickness. Cut small rounds using a cookie cutter or glass. Gently press them into a mini muffin tin or tartlet moulds. Don’t worry if it looks a bit rustic—so did Michelangelo’s first attempts.
Spoon about a teaspoon of almond filling into each tartlet shell. Don't overfill—you want a sweet dome, not a volcanic eruption.
4. Bake to golden perfection
Pop them into the oven and bake for 15–18 minutes or until the pastry edges are lightly golden and the filling is set.
Remove and cool completely on a wire rack. This is the hardest part. Patience, friend.
5. Decorate with flair
Drizzle melted NOVI chocolate over each cooled tartlet. You can go Jackson Pollock-style or neat and tidy. Then, top with mini chocolate eggs or sprinkles for that festive flourish.
Serve with a cup of tea, a spot of sunshine, and maybe a second tartlet.
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