Name: Green fig tart
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 100.00 g butter; 150.00 g flour cake; salt pinch; 1.00 eggs separated; 30.00 ml water iced; sultanas for spreading; 45.00 g butter soft; 40.00 g white sugar; 2.00 eggs seperated; 30.00 ml flour self-raising; 100.00 g gouda cheese grated; 125.00 g cottage cheese smooth; 30.00 ml cream; 15.00 ml castor sugar; 250.00 g green fig preserve reserve syrup

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Ingredients (15)

CRUST

100.00 g	butter
150.00 g	flour — cake
	salt — pinch
1.00	eggs — separated
30.00 ml	water — iced
	sultanas — for spreading

FILLING

45.00 g	butter — soft
40.00 g	white sugar
2.00	eggs — seperated
30.00 ml	flour — self-raising
100.00 g	gouda cheese — grated
125.00 g	cottage cheese — smooth
30.00 ml	cream
15.00 ml	castor sugar
250.00 g	green fig preserve — reserve syrup

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Method:

Preheat the oven to 190 ºC (375 ºF). Grease a large rectangular dish or pie dish (it need not have a loose bottom).
Place the butter, cake flour and salt in the bowl of a food processor and process until the mixture resembles breadcrumbs. Alternatively, rub the butter into the cake flour using your fingertips. Add the egg yolk and water and process until the dough forms a ball. Line the pie dish with the dough, pressing it onto the base and along the sides of the dish. Spread a thick layer of golden syrup over the base of the crust and trim the edges. Chill while preparing the filling.
Cream the butter and sugar until light and creamy. Add the egg yolks one by one, beating well after each addition. Sift in the self-raising flour.
Mix the Gouda cheese and cottage cheese and add to the butter mixture. Also add the cream and mix.
Beat the egg whites, including the one left over from making the crust, until soft peaks form. Add small quantities of the castor sugar at a time and beat until stiff. Fold into the cheese and butter mixture.
Pour the filling mixture into the prepared pie crust.
Slice the green figs or chop finely and arrange on top of the filling mixture. Bake for 25 minutes in the preheated oven, then reduce heat to 180 ºC (375 ºF) and baking the tart for 15 minutes more. Allow to cool in the oven.
Makes a large tart.