Fig and walnut tartlet
– sweet pastry,
– walnut cream,
– fig and raspberry compote,
– ganache.
Material used
– Silikomart 70mm perforated tart moulds
– Micro-perforated baking mat
– Silikomart pomponette mould
Ingredients
Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g walnut powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mounted ganache
✔25g white chocolate
✔25g single cream
✔50g single cream 30% MG min
✔1g gelatine
Walnut cream
✔35g softened butter
✔35g icing sugar
✔35g walnut powder
✔35g eggs
The recipe
For 4 tarts
Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g walnut powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat oven to 170°C.
Walnut cream
✔35g softened butter
✔35g icing sugar
✔35g walnut powder
✔35g eggs
Cream the butter with the icing sugar. Add the walnut powder (simply mix walnuts) and eggs. Mix well. Pour into the base of the tartlets, add pieces of fresh fig and then bake for around 30 minutes (time may vary depending on oven) . Leave to cool.
Fig and raspberry compote
✔50g raspberries
✔2g gelatine
✔50g figs
✔3 tablespoons water
✔2g NH pectin
✔10g caster sugar
In a small bowl, mix the caster sugar and NH pectin. Place the raspberries and figs with the tablespoons of water in a saucepan and heat over a low heat, stirring regularly for a few minutes. Increase the heat and as soon as it starts to boil, add the sugar and pectin mixture. Cook for one minute, stirring constantly. Turn off the heat, add the gelatine sheet previously softened in a bowl of cold water and leave to cool to room temperature. Fill the silikomart mould and place in the freezer for at least 3 hours.
White chocolate ganache
✔25g liquid cream
✔25g white chocolate
✔50g cold single cream 30% MG
✔1g gelatine
Pour the 25g of liquid cream into a saucepan and heat. When the cream is hot pour it over the previously melted white chocolate abd gelatine. Mix well. Add the remaining 50g of cold cream. Mix well. Filter on contact and chill for at least 4 hours.
Assembly
Remove the compote from the freezer and place it on the tartlet. Beat the ganache with an electric mixer and poach it on the tartlets.
