Figs Season is Almost Over… Hurry Up

Two weeks ago I cooked a fig tart (see picture here below) unfortunately only now did I realize that we’re probably eating the very last figs of the year so I hurried up to post the recipe.

Ingredients:

  • For the base I used a “pate sablee” the same I use for simple biscuits… See it here: http://sorayasblog.com/yummy-tummy/home-made/ or click here
  • For the cream – For 500g of “creme patissiere”: (I use the recipe given by the famous Pierre Herme)
    • 350g of Milk
    • 30g of Corn flour – Maizena
    • 2 vanilla sticks
    • 4 Egg yolk
    • 80g of sugar
    • 35g of Butter
  • Almonds and icing sugar to garnish

Procedures For the Cream (Creme Patissiere):

It’s not the fastest but my favorite!

  • Pour the milk + corn flour + half the sugar (40g) in a  pot and mix on a low fire. Split the vanilla in two and scrap them on top of the milk mixture (so as to enjoy the black dots of the vanilla in your cream), and then place the vanilla stick in the mix.  Bring the Milk to boil.
  • In a bowl mix the egg yolk + the rest of the sugar (40g) for about 3 minutes… It should get a whiter color.
  • Add to the egg mixture a bit of the milk mixture. Mix. And then add the whole mixture to the milk mixture on medium fire and mix.
  • Keep on mixing until it starts to boil. Remove the vanilla stick.
  • The cream will start taking a thicker texture. Don’t stop mixing until you get the desired consistency. Personally I like it slight more liquid than the “normal” texture. I guess it’s just a matter of taste.
  • NB: The texture of the cream may get thicker relatively fast. In that case, do not hesitate to get the pot of the fire.
  • Even of the fire, the cream will still thicken a bit. Keep this mind when taking the cream off the fire.
  • Pour the cream in a big bowl and add the butter. Mix.
  • Now you have your cream ready to be used.

Procedures:

  • Butter + flour the tart base. This way it wont stick on the tart base.
  • Once the base is ready. Roll it out (with flour if needed) and place the dough in a tart base. With a fork, prick the base.  (Preferably but not mandatory: Refrigerate for 2 hours.)
  • Preheat the oven at 200C and bake it for 20-25 minutes or until it takes a gold color
  • Once it has cooled a bit, add the cream, then the figs
  • Garnish with almonds and icing sugar.

Enjoy with food connoisseur. they will be amazed!

Looking forward for the coming week,

Soraya

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