As a great source of fibre and full of vitamins and minerals, figs are known for being a healthy and versatile ingredient which can add a burst of sweetness to all kinds of dishes. I’m certain that these sweet summer tarts by CELINE CHHUON will taste as delicious as they look!
PASTRY
250g flour / 125g butter / 50g icing sugar / 1 egg yolk / 30g cold water / 1 pinch of salt
Dice the butter into small cubes and mix it with the flour using your hands, until the butter is ‘absorbed’ by the flour.
Add the icing sugar and mix again. Then add the cold water and the egg yolk, finish with the salt.
Once everything is well mixed together, keep in the fridge for 30min.
After 30min, roll out the pastry on a lightly floured surface.
Cut out the size of the tartlets you’d want, I personally use an ordinary water glass to cut them out
(about 6cm diameter, note: they will shrink in baking) and put them in muffin tins.
You can also use a normal 20-25cm flan tin if you want to make a normal size tart.
Bake for 15 mins at 180c. Let it cool down before filling in.
MASCARPONE FILLING
125g mascarpone / 1 egg / 35g honey + tbsp vanilla essence (optional)
Separate the egg white and yolk.
Mix the yolk and honey (+vanilla) together and whisk until you see some foam.
Add the mascarpone and blend together.
Beat the egg white until stiff and incorporate slowly to the mix. Keep in the fridge for 45min-1hr
THE FIGS
6 to 8 figs – depending on the size of your tin. Cut into 4.
Roast the figs in the oven for 7min at 180c or even better if you have a blowtorch,
sprinkle a little bit of sugar and caramelise them using the blowtorch.
TO SERVE
Fill your tartlets crust with a tablespoon of mascarpone. Place a quarter of a roast fig on top.
Bon appétit!
