Fig tart
Bruno Albouze · ♥ 1.1K likes · 44K views · 3 min video
Read about pastry-shop tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 15 g fig leaves
- 140 g white chocolate
- 5 g gelatin
- 350 g sugar dough tart shell
- 250 g almond cream
- 200 g figs
- 70 g red fruit preserves
- 400 g fig wedges
- 250 g heavy cream
Heat half the heavy cream (250 g) and infuse with fig leaves, or lemon or lime zest, overnight in the refrigerator.
- 250 g heavy cream
Reheat, pass through a sieve and mix with the melted white chocolate. Add the softened gelatin and the remaining 250 g cold cream.
Blind bake the sugar dough tart shell. Fill with almond cream and top with fig pieces.
Spread red fruit preserves over the cooled tart and arrange fig wedges on top.