Fig tartlets with cheese & honey

Crispy shortcrust pastry, honey & cheese ganache, fig compote... Such an exquisite dessert!
zel_cakes
Recipe by:

zel_cakes

Fig tartlets with cheese & honey

Ingredients

Shortcrust pastry
flour
200g
7oz
0.80cup
13.40tbsp
powdered sugar
60g
2.10oz
4tbsp
egg
40g
1.40oz
2.68tbsp
butter
90g
3.15oz
0.36cup
6tbsp
salt
pinch
Honey & cheese ganache
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
whipping cream
100g
3.38fl oz
honey
15g
0.53oz
1tbsp
hard cheese
20g
0.70oz
1.34tbsp
sea salt
pinch
Fig compote
figs
250g
8.75oz
1cup
16.75tbsp
sugar
50g
1.75oz
3.35tbsp
pectin NH
2.5g
0.09oz
0.17tbsp
lemon juice
20g
0.68fl oz
thyme sprig
5pc
Decor
figs
thyme

Method

Shortcrust pastry

  • Beat the powdered sugar with butter; add the egg, and beat.
  • Combine it all with flour and salt, and quickly knead the dough (as soon as it starts to gather in a lump, take it out of the bowl, give it a rectangular shape, put it in a film, and refrigerate for at least 4 hours).
  • Roll out to 2.5mm.
  • Lay out the dough in the tins (the bottom and sides).
  • Bake at 338F (170C) on convection mode for 12-14 minutes.

Honey & cheese ganache

  • Combine the cream with honey, grated cheese and salt.
  • Bring to a boil, let it brew for 10-15 minutes, strain (if desired) through a sieve.
  • Combine with melted chocolate. Knead until emulsified.
  • Add the butter, and pour the mass over the baked shortbread bases.
  • Let the blanks stabilize for 6-8 hours in the fridge, and fill with fig compote.

Fig compote

  • Cut the figs into pieces, combine with half the sugar, and add thyme.
  • Mix the other sugar half with pectin.
  • Heat figs with sugar in a saucepan to 104F (40C).
  • Add sugar with pectin, bring to a boil, and cook for about 30 seconds; add the lemon juice.
  • Cool slightly, and pour over ganache.

Wait for solidification, decorate with figs, a sprig of thyme and pieces of fresh figs.