Fig & Hazelnut Tart

For the filling

Ingredients Preparation
  • 125g
  • 25g
  • 113g
    whole eggs
  • 50g
    cake flour
  • 85g
  • 227g
  1. Cream the butter until smooth.
  2. Combine the hazelnut praliné/paste and the honey, and add to the creamed butter.
  3. Add eggs and flour alternately.
  4. Stir in dried figs.
  5. Spread mixture over baked,cooled shell and bake for 20-25 minutes at 325O F until golden brown.

For the garnish

Ingredients Preparation
  • 75g
  • 125g
    goat cheese
  • 10g
  • as needed
    Fresh figs
  • as needed
  • As needed
  1. Reduce 75 grams of dried, chopped figs in water until most of the water is absorbed/evaporated; set aside to cool.
  2. Combine 125 grams of goat cheese with 10 grams of honey and 30 grams of the reduced fig paste until creamy.
  3. Spread the goat cheese mixture over the top of the tart and drizzle some warm honey over that.
  4. Put some of the reduced figs along the perimeter of the tart.
  5. Arrange whole, roasted hazelnuts on top of the reduced figs around the entire edge of the tart.
  6. Arrange sliced fresh figs over the cheese.
  7. Garnish with American Almond Hazelnut Brittle Crunch.
  8. Serve with a dollop of reduced figs on the side.

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