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Very easy
Fig Tart with Choco Linette
Preparation time: 1h10
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Not as easy
Ingredients
Panna Cotta
• 4 g gelatin
• 100 g whole milk
• 200 g heavy cream (30% fat)
• 25 g honey
• 3–4 young fig leaves
• 5 g vanilla extract
Sweet Shortcrust Pastry
• 60 g butter
• 0.5 g salt
• 25 g coconut sugar
• 15 g almond powder
• 91 g whole-grain spelt flour
• 23 g spelt flour
• 28 g whole egg
Almond Cream
• 33 g butter
• 15 g coconut sugar
• 33 g almond powder
• 6 g heavy cream
• 30 g whole egg
Topping
• 100 g Choco Linette chocolate-hazelnut spread (Noiseraie Atelier)
• 5–6 fresh figs
• A few hazelnuts
Preparation
Prepare the panna cotta the day before.
If you are using a silicone mold, make sure to place it on a tray or board before filling it. Otherwise, it will be impossible to move it cleanly.
Panna Cotta
1. Start by blooming the gelatin in a large bowl of cold water.
2. Bring the milk, cream, honey, fig leaves, and vanilla extract to a boil. Cover and leave to infuse for 2 hours.
3. Remove the fig leaves. Heat the cream mixture again, then add the drained gelatin.
4. Whisk until well combined, then pour the mixture into a silicone mold with a smaller diameter than the tart ring.
5. Place in the freezer overnight.
Sweet Shortcrust Pastry
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and flours. Mix on low speed until you obtain a crumbly, sandy texture.
2. Add the remaining dry ingredients (almond powder, coconut sugar, and salt) and continue mixing until sandy.
3. Finally, add the egg and mix just until the dough comes together into a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Almond Cream
1. Soften the butter until smooth and creamy. Add the coconut sugar and incorporate it into the butter.
2. Add half of the egg, followed by half of the almond flour. Then add the remaining egg and dry ingredients. Mix with a spatula between each addition.
3. Cover with plastic wrap directly touching the surface and refrigerate until ready to assemble.
Baking & Assembly
1. Butter the tart ring and place it on a baking sheet lined with a Silpat baking mat.
2. Roll out the pastry and use it to line the tart ring. Place in the freezer while the oven preheats to 160°C (320°F).
3. Remove the pastry from the freezer and trim away any excess dough.
4. Bake for 15 minutes at 160°C (320°F).
5. Spread the almond cream over the pastry and arrange a few slices of fig on top. Return to the oven and bake for another 10–20 minutes.
6. Once the tart has cooled, spread the Choko Linette chocolate-hazelnut spread over the surface. Unmold the panna cotta and place it in the center of the tart.
7. Arrange the figs as desired. Finish with a few hazelnuts on top.
Recipe by @vahinecalypso
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