Name: Fig tart with mascarpone and berries
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2 servings
Cuisine: Bake
Ingredients: 60.00 ml water iced; 450.00 ml flour cake; 1.00 pinch salt; 50.00 ml icing sugar sifted; 100.00 g butter unsalted, cold and cubed; 5.00 eggs; 250.00 ml cream thick; 500.00 g figs fresh, sliced; 200.00 ml icing sugar; 250.00 g mascarpone cheese; 2.00 raspberries; 8.00 leaves fresh mint

Recipe Disclaimer

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Ingredients (12)

Crust: egg yolk

60.00 ml	water — iced
450.00 ml	flour — cake
1.00 pinch	salt
50.00 ml	icing sugar — sifted
100.00 g	butter — unsalted, cold and cubed

Filling: castor sugar

5.00	eggs
250.00 ml	cream — thick
500.00 g	figs — fresh, sliced
200.00 ml	icing sugar
250.00 g	mascarpone cheese
2.00	raspberries
8.00 leaves	fresh mint

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Method:

Oven temperature: 180°C
1. Prepare the crust: It’s preferable to make the dough the day before or a few hours before you want to use it. Gently beat the egg yolk and ice water. Place the dry ingredients in a mixing bowl and rub in the butter with your fingertips until the mixture looks like breadcrumbs. Add the egg mixture and mix until the dough starts to form a ball. Remove the dough from the mixing bowl and wrap it in clingfilm. Cool it for at least an hour or overnight.

2. Preheat the oven. Roll out the dough to a thickness of about 3mm on a fl our-dusted surface and then use it to line a spring-form flan tin (20cm in diameter). If the dough breaks, simply press it together again. Cover the crust, let it cool for 30 minutes and then bake blind for 10-12 minutes. Remove the baking paper and bake for a further 5 minutes. Let the crust cool and reduce the oven temperature to 160°C.

3. Prepare the filling: Beat the castor sugar and eggs until light and fluffy. Pour in the thick cream and beat until smooth. Carefully pour the mixture into the baked tart shell and arrange the fig slices on top. Bake for 35-40 minutes or until set. Let the tart cool.

4. Sift icing sugar on top and caramelise the sugar under a preheated grill or use a Bunsen burner for even better results. Cut the tart into slices and serve each one with a spoonful of mascarpone, a few raspberries and fresh mint leaves.
Makes: 2 medium-sized tarts

Wine suggestion: This is a perfect tea-time treat but, if you want to show off, you can serve it with a bottle of noble late harvest or sparkling wine.