Fig Tart Recipe – Bruno Albouze

Here ia an elegant and yet delicious fig tart.

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Fig Tart Recipe (Make a day ahead).
Serves 8. For a 10-inch/25cm tart ring.
350g sugar dough/pâte sucrée
250g almond cream
200g figs cut into pieces.

Filling (ganache montée)
250g heavy cream, hot
15g fig leaves (cut into pieces) or sub for a lemon or lime zest
140g white chocolate, melted
5g gelatin (200 bloom)
250g heavy cream, cold.

Toppings
70g red fruit preserves or use my blueberry fig marmalade/spread
400g figs cut into wedges
Lime zest/mint leaves.

Method
For the ganache montée: soak gelatin in cold water to soften, and drain. Wash fig laves and cut with a scissors in the first half heavy cream (250g). Bring to a quick boil, cover, set aside and refrigerate overnight. Reheat infused mixture and sieve pressing down fig leaves to extract as much flavor as possible. Rescale liquid as fig leaves may have absorbed some of the cream. Bring back to boil and pour into the melted chocolate. Add the soften gelatin and the remaining but cold heavy cream. Blend well and refrigerate overnight before whipping.
Tart Shell: blind bake tart shell for ≈10/15 minutes at 350ºF/180ºC. Let cool and add almond cream, and tuck in fig pieces. Bake for 40 mins at 320ºF/160ºC in a fan oven or at 350ºF/180ºC in a conventional oven. Cover pie with parchment and a flat tray, flip and let cool upside down for an hour or so. That way, your pie will be leveled. Refrigerate pie for 30 minutes. Wash figs and cut into wedges – set aside.
Toppings: spread preserve on pie and arrange fig wedges artfully; make 7 rows starting from the middle. Pipe out filling in between each fruit row. Decor the finished fig tart with mint leaves and lime zest. Enjoy!