371 g T55 flour 41 g potato starch 69 g almond powder 248 g Elle & Vire gourmet butter 82% fat 3 g salt 96 g eggs 172 g fine sugar
POACHED FIGS
499 g fresh figs 200 g water 350 g fig purée 200 g raspberry puree 150 g strawberry puree 5 g vanilla pods 20 g fresh ginger 10 g cinnamon 2 g orange zest 2 fig leaves 1 g nutmeg
ALMOND CREAM
283 g Elle & Vire gourmet butter 82% fat 248 g icing sugar 248 g almond powder 29 g powdered cream 192 g eggs SQ poached figs
TARRAGON GELEE
32 g 324 g water 65 g Glucose syrup (43 DE) 104 g lemon juice 65 g sugar 10 g agar agar 1 g lime zest
FIG GELEE
469 g sugar 153 g water 812 g fig cooking liquid 165 g gelatine mass
FIG CHANTILLY
288 g Excellence whipping cream 35% fat 30 g invert sugar 20 g glucose 35 g fig leaves 200 g white chocolate 433 g Excellence whipping cream 35% fat
Sift the flour with the potato starch and ground almonds. Work together with the butter and salt to form crumbs. Mix with the eggs and sugar using the paddle. Do not overmix. Refrigerate. Roll out to a thickness of 3 mm and cut out circles to fit into 4 Ø18 cm 2-cm high tart rings.
2
POACHED FIGS
Wash the figs and cut in 2. Combine all ingredients in a sous vide pouch, seal and cook in a steam oven or a bain-marie for 20-25 minutes. Strain through a chinois. Remove the figs and set aside. Reserve the cooking liquid for the gelee.
3
ALMOND CREAM
Combine the softened butter with the icing sugar in the stand mixer. Add the ground almonds, custard powder and eggs. Pipe out into the pastry bases, top with the poached figs and bake for 35-40 minutes at 160°C.
4
TARRAGON GELEE
Wash the tarragon, remove the leaves and blanch them in boiling water before plunging them into ice water. Strain. Heat the water with the glucose and the lemon juice, add the sugar combined with the agaragar and bring to the boil. Pour over the tarragon, add the zest and mix with a hand mixer. Strain through a fine sieve to obtain a very smooth gelee. Pour into a piping bag and refrigerate 24 hours.
5
FIG GELEE
Heat the water and sugar to 125°C. Deglaze with the fig cooking liquid then bring the temperature back up to 105°C. Add the gelatine mass. Let cool to 20°C. Pour over the figs using a piston funnel. Use 320 g of gelee per Ø18 cm tart.
6
FIG CHANTILLY
Bring the cream (1), inverted sugar and glucose to the boil. Add the coarsely chopped fig leaves, cover the saucepan with plastic film and let infuse for 10 min. Strain through a chinois and pour over the white chocolate in 3 additions. Add the chilled cream (2) and mix. Refrigerate for 24 hours.
7
ASSEMBLY
When the pastry base and the almond cream have cooked and cooled, pipe out a very fine swirl of tarragon gelee. Top with the previously unmoulded, glazed round of fig gelee. Pipe the fig-leaf Chantilly all around the edge of the tart using a plain 13-mm tip. Press down gently on the outside of each ball of Chantilly using a mini spatula to form even teardrop shapes. Decorate with a few leaves of tarragon.
Recipes
