A tartlet made of a shortcrust flavored with anise, a Solliés figs, honey and Port wine compote, a vanilla creme brulee core and some fresh slices of figs.
Makes 4 small tarts (8cm diameter)
The Shortcrust Pastry :
- 150 gr flour
- 90 gr butter (at room temperature)
- 37 gr icing sugar
- 37 gr egg
- 15 gr ground almonds
- 1 tsp powdered anise
- 1/2 tsp salt
In a large bowl, gather the flour, butter, sugar, sakt and anise. Miw with the fingers until you get a sandy texture. Then add the egg. Combine.
Add the ground almonds and mix quickly until homogeneous (do not over mix the dough). Wrap it in cling film and reserve at least 1 hour in the fridge.
Roll the dough out 3 mm thick with the help of a rolling pin. Prick the dough with a fork. Butter the tart molds (8 cm diameter) and line them with the dough. Allow to rest 30 minutes in the fridge or 10 minutes in the freezer.
Meanwhile preheat the oven 180°C/356°F. Then put them in the oven for 15 to 20 minutes according your oven or until they get golden brown. Reserve.
The Figs Compote :
- 250 gr figs- 30 gr Port wine
- 25 gr honey
- 1 tbsp lemon juice
Clean and cut the figs in small pieces, place them in a small saucepan with the honey, the Port wine and the lemon juice. Cook until you get a compote quite dry (+/- 15 minutes over gentle heat). Allow to cool down in the fridge.
The Vanilla Creme Brulee :
A Christophe Adam recipe from the Encyclopédie du Chocolat (Flammarion)
- 75 gr milk
- 50 cream
- 1 egg-yolk
- 12,5 gr sugar
- 0,5 gr agar-agar
- 1/2 tsp powdered vanilla
Mix the sugar and agar-agar and pour them into the milk/cream mixture. Heat this up until it boils.
Beat the yolk in a large bowl and pour in the previous mixture, beat well then pour it back in the sauce pan and cook over gentle heat until it reaches 84°C/183°F. Add the vanilla and stir to homogenize.
Pour it right away in a silicon half spheres mold (4 cm diameter) and place in the freezer for at least 2 hours.
The Assembly :
Apply a small amount of fig compote in the bottom of the crusts. Then remove the creme brulee from the freezer and place a half sphere in the middle, then cover with more compote.
Cut some slices of figs and arrange them nicely over the top. Then glaze them with a neutral glaze.
Inside :
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