Fig Tart Recipe – Bruno Albouze

My website Online culinary courses: ADD ME ON: Instagram@ Facebook@ Pinterest@ Make a day ahead. Fig Tart Recipe Serves 8. For a 10-inch/25cm tart ring. 350g sugar dough/pâte sucrée 250g almond cream 200g figs cut into pieces. Filling (ganache montée) 250g heavy cream, hot 15g fig leaves (cut into pieces) or sub for a lemon or lime zest 140g white chocolate, melted 5g gelatin (200 bloom) 250g heavy cream, cold. Toppings 70g red fruit preserves 400g figs cut into wedges Lime zest/mint leaves. Method For the ganache montée: wash fig laves and cut with a scissors. Add heavy cream (250g) and bring to a quick boil. Let cool and refrigerate overnight. Blind bake tart shell for ≈10 minutes at 350ºF/180ºC. Cool tart shell and add almond cream and fig pieces. Bake pie for 35/40 mins at 320ºF/160ºC in a fan oven or 350ºF/180ºC in a conventional oven. Cover pie with parchment and a flat tray, flip and let pie to cool upside down for an hour or so. That way, your pie will be leveled. Refrigerate pie for 30 minutes. Meanwhile, Spread