An elegant and delicious fig tart featuring sugar dough, almond cream dotted with figs, red fruit spread, fig leaf infused ganache montée, and fresh figs
Fig leaf, cut into piecesor substitute with lemon or lime zest15 g
White chocolate, melted140 g
Gelatin (200 bloom)5 g
Heavy cream, cold250 g
Red fruit preserves or blueberry fig marmalade70 g
Figs, cut into wedges400 g
Lime zest or mint leavesfor garnish
~1 tbspest.
Steps
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1
Prepare the ganache filling: combine the hot 250g heavy cream with the cut fig leaves (or lemon/lime zest) and infuse overnight in the refrigerator. Heat and strain the mixture the next day, then mix with the melted 140g white chocolate.
2
Add the softened 5g gelatin to the ganache mixture, then fold in the cold 250g heavy cream.
3
Line a 10-inch (25cm) tart ring with the 350g sugar dough and blind bake the tart shell.
4
Spread the 250g almond cream into the blind-baked tart shell and top with 200g of fig pieces.
5
Return the tart to the oven and bake at 320°F (160°C) for 35 minutes.
6
To achieve an even surface, flip the tart upside down and let it cool completely in this inverted position.
7
Spread the 70g red fruit preserves or blueberry fig marmalade over the cooled tart.
8
Arrange the 400g of fig wedges artfully on top of the tart.
9
Whip the ganache to medium soft peaks, then pipe it decoratively between the fruit pieces.
PrimedTableBETA
