Tartlets with figs

The basis:
50 gr. walnut paste (roast the walnut, grind in a grinder to form a paste)
285 gr. flour
120 gr. sugar powder
1 gr. salt
100 gr. cold butter82%
50 gr. eggs

Mix the paste with the dry ingredients and butter using a spatula attachment (or by hand) to form crumbs (shortbread dough). Finally, add the eggs and mix until a homogeneous lump of dough is formed.

Roll out the dough between two sheets of parchment, 2 mm thick, put in the refrigerator for 8 hours, then form into tartlets.

Bake on a perforated mat for 12 minutes at 160C. Cool, remove from rings and brush outer edges with egg white. Fill with honey-nut dough

Honey-nut dough

60 gr. walnut flour (we make it ourselves)
40 gr. Wheat flour
82 gr. honey
75 gr. eggs
97 gr. butter 82% room t
1 gr. salt
1.5 gr. baking powder

Mix everything with a whisk until combined and fill 35 g tartlets.
Bake at 160C for 12 minutes

Fig-raspberry compote
100gr. raspberry puree
100 gr. fig puree
30 gr. sugar
12 gr. potato starch
100 gr. fig pieces
50 gr. raspberries
4 gr. gelatin + 20 gr. water
Zest of half a lime

Mix the puree with the pieces and add the mixture of starch and sugar, stir, add the zest, bring to a boil and simmer for 1 minute over medium heat. Turn off and pour in gelatin, mix and distribute into tartlets.

Cool the tartlets and make vanilla caps on top

Creamy vanilla cream

30 gr. cream 33%(1)
4 gr. glucose
4 gr. honey
50 gr. white chocolate 34%
100 gr. cream (2) 33%
55 gr. mascarpone cheese
Half a vanilla pod

Melt the chocolate and pour in hot cream (1) with honey and glucose, stir with a spatula, pour in cold cream (2), add cheese and vanilla. Punch with a blender. Refrigerate for at least 4 hours, beat before using

For decoration: figs (cover with neutral glaze, it is sold ready-made or you can make it yourself), lime zest, edible gold

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