Fresh Fig Tart with Almond Cream Frosting
Crispy fresh fig tart with almond cream frosting! This recipe combines two flavors that go great together - fresh figs and almonds. The perfect dessert to help you transition into fall baking!
Servings: 9 servings
Ingredients
For the Crust
- 180 g flour
- 100 g butter (chilled)
- 60 g icing sugar
- A pinch of salt
- 1 egg
For the Almond Cream
- 400 ml almond milk
- 70 g granulated sugar
- 35 g potato starch
- 20 g all purpose flour
- 2 egg yolks
- ½ tsp almond extract
- 150 g unsalted butter (at room temperature)
- 4-6 fresh figs (to garnish)
Instructions
For the Crust
- Sift flour into a large bowl, add chilled butter cut into cubes, sugar and a pinch of salt. Mix gently together until streusel starts to form, then add an egg. Knead together just until combine. Shape into a bowl, wrap in a cling film and refrigerate for 30 minutes.
- Prepare a 36cm x 11cm (14inch x 4inch) or a 28 cm (11inch) diameter deep fluted tart tin. Lightly grease the sides, set aside. Preheat the oven to 180°C (356F).
- At the 30 minute mark, take the crust dough out of the fridge, place between 2 sheets of baking paper and roll so that it fits to line the bottom and edges of the tart tin. Line the tin with the crust dough and cut off any excess dough. Place a sheet of baking paper on top of the crust and add pie weights. Bake for 15 minutes, then carefully take the parchment paper with pie weights off the crust and bake for 10 more minutes, until crust turns golden.
For the Almond Cream
- In a small bowl mix 100 ml of almond milk with potato starch, all purpose flour, egg yolks and almond extract. In a small pot, bring to boil 300 ml of almond milk mixed with sugar. Once it starts to boil, decrease the heat to small and constantly stirring add the remaining almond milk mixture. Keep stirring until a thick pudding forms, then set aside and allow it to cool.
- Fit stand mixer with paddle attachment. Place butter in a bowl of stand mixer and mix on low speed, slowly increasing to medium until light and fluffy (approx. 10 minutes). Decrease to low speed and start adding cold almond pudding, one tablespoon at a time mixing well after each spoon. At the end, mix on low speed for 30 more seconds to make sure the cream is well incporporated.
- Take the tart out of the tin, layer with almond cream. Cut fresh figs into chunks or slices and garnish the tart. Serve and enjoy!