1. Preheat the oven to 170°C (340°F).
Separate the egg whites from the yolks. Whisk the yolks with the Parmesan cheese, oil, and white wine.
Add the flour and allspice at once and mix vigorously.
2. Beat the egg whites until stiff peaks form.
Incorporate 1/3 of the egg whites into the batter, mixing vigorously.
Then gently fold in the remaining egg whites.
Transfer the batter into a piping bag and pipe it into boat-shaped molds.
Bake for 15 minutes.
Remove the biscuits from the molds and let them cool on a wire rack.
3. Using a knife or spoon, lightly hollow out the tartlets to make room for the filling.
4. Place 1/2 tsp of fig jam on each tartlet and sprinkle with a few shavings of foie gras.
Chill before serving.