Roasted fig tart with whipped greek yoghurt
75 g butter at room temperature
50g confectioners sugar
15g almond flour
125g all purpose flour
1/2 tsp. salt
50g almond flour
5g all purpose flour
50g butter at room temperature
50g confectioners sugar
1/2 tsp. coarse ground black pepper
Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. Roll out the dough to a 30cm circle and line a 24cm tart ring with the pastry. Trim the edges and rest for another 15-30 minutes in the fridge. Preheat the oven to 175C and blind bake the pastry for 15 minutes.
Meanwhile prepare the almond cream by mixing the ingredients together to a flowy paste. Spread the almond cream onto the blind baked pastry and bake for 15-25 minutes, until golden brown.
Cool completely on a wire rack.
Lemon pastry cream
250ml whole milk or half and half
Finely grated zest of 1 lemon
1/4 tsp. of salt
2 Tbls. cornstarch
1 large egg
2 Tbsp. lemon olive oil
1-2 Tbsp. lemon juice, to taste
Warm the milk, lemon zest and salt in a saucepan to just below boiling over medium heat.
In a mixing bowl, whisk the sugar, cornstarch and eggs. Slowly add 1/2 of the milk into the egg mixture and whisk constantly to temper them. Add the remaining milk and return the custard to the saucepan.
Cook while whisking continuously until you get a thick pudding like consistency.
Remove from heat and pour the pastry cream into a bowl, let cool for 10 minutes and then incorporate the olive oil, one tablespoon at a time, until the pastry cream is smooth and glossy. Whisk in lemon juice to taste.
Press a piece of clingfilm directly against the surface of the pastry cream and let cool completely in the refrigerator.
Honey and olive oil roasted figs
12 ripe figs
2 Tbsp. red wine
3 Tbsp. thyme honey (or regular honey and a few crushed thyme sprigs)
2 Tbsp. olive oil
1 Tbsp. lemon juice
Pinch of salt
Preheat oven to 225C. Trim stems and cut figs in quarters. Arrange in a small ovenproof dish with stem side facing up, all the figs facing one way.
Whisk together wine, honey, olive oil, lemon juice and season with salt. Drizzle over the figs and bake, uncovered, for about 12-15 minutes, until figs are slightly softened and just beginning to caramelise. Cool to just warm enough to handle.
To assemble and serve
150g greek yoghurt
100g heavy cream
Whisk greek yoghurt heavy cream and honey, beginning at low speed and then at high until whipped cream consistency. Store in the fridge until ready to serve.
Transfer the lemon pastry cream to a piping bag and pipe onto the cooled pastry shell. Top with the warm figs, garnish with basil leaves and serve with cold, whipped greek yoghurt.