Publications
- 1.00 - Crust: egg yolk
- 60.00ml - ice water
- 450.00ml - cake flour
- 1.00pinch - salt
- 50.00ml - icing sugar, sifted
- 100.00g - unsalted butter, cold and cubed
- 250.00ml - Filling: castor sugar
- 5.00 - eggs
- 250.00ml - thick cream
- 500.00g - fresh figs, sliced
- 200.00ml - icing sugar
- 250.00g - mascarpone cheese
- 2.00 - small containers of fresh raspberries
- 8.00leaves - fresh mint leaves
1. Prepare the crust: It's preferable to make the dough the day before or a few hours before you want to use it. Gently beat the egg yolk and ice water. Place the dry ingredients in a mixing bowl and rub in the butter with your fingertips until the mixture looks like breadcrumbs. Add the egg mixture and mix until the dough starts to form a ball. Remove the dough from the mixing bowl and wrap it in clingfilm. Cool it for at least an hour or overnight.
2. Preheat the oven. Roll out the dough to a thickness of about 3mm on a fl our-dusted surface and then use it to line a spring-form flan tin (20cm in diameter). If the dough breaks, simply press it together again. Cover the crust, let it cool for 30 minutes and then bake blind for 10-12 minutes. Remove the baking paper and bake for a further 5 minutes. Let the crust cool and reduce the oven temperature to 160°C.
3. Prepare the filling: Beat the castor sugar and eggs until light and fluffy. Pour in the thick cream and beat until smooth. Carefully pour the mixture into the baked tart shell and arrange the fig slices on top. Bake for 35-40 minutes or until set. Let the tart cool.
4. Sift icing sugar on top and caramelise the sugar under a preheated grill or use a Bunsen burner for even better results. Cut the tart into slices and serve each one with a spoonful of mascarpone, a few raspberries and fresh mint leaves.
Makes: 2 medium-sized tarts
Wine suggestion: This is a perfect tea-time treat but, if you want to show off, you can serve it with a bottle of noble late harvest or sparkling wine.
