I really like figs. This pretty little sun-kissed fruit is a real pleasure to bite into and cook. The fig lends itself to both sweet and savory preparations.
I propose today to prepare delicious little tartlets. I had the pleasure of receiving some new products from Silikomart, including the mini twist pies kit. I really like the products of this brand which are always very well studied to allow you to make pretty pastries. This kit offers both perforated tart rings, (I’ve been wanting some for a long time!), and also molds to very easily place a mousse on them.
I imagined tartlets garnished with fig confit in Porto and almond cream. The mousse is caramelized chocolate. These pretty tartlets could quite find their place on your tables this weekend. Don’t panic, if you don’t have the tartlet kit. We can very well use other molds and put the foam in the pocket. The look will be a little different, but the taste will be the same.
Caramelized chocolate mousse:
55 g caramelized chocolate (Dune, Cémoi)
200 ml full cream
Rehydrate the gelatin in a bowl of cold water.
Melt the chocolate in 50 ml of cream in the microwave, in 20 second increments. Mix well.
Add the drained gelatin. To mix together.
add the rest of the cream.
The next day, whip the cream like whipped cream, then fill the moulds.
Leave to set in the freezer for at least 2 hours.
50g icing sugar
1 pinch of salt
25g ground almonds
In a bowl, put the soft butter, sugar, salt and ground almonds. To mix together.
Add the egg. To mix together.
Add the flour, and mix without insisting too much.
It is also possible to do it with a robot.
Spread the dough on a baking sheet. Place in the fridge for about 20 minutes.
Cut using the mold 6 circles and also 6 strips slightly higher than the edges of the circles. Fill the circles with the strips, then with the circles of pasta.
Film and refrigerate for 2 hours.
Preheat the oven to 160°C.
Remove excess dough with a knife.
Garnish the tartlets with a piece of parchment paper and a few seeds, such as chickpeas.
Cook for 20 minutes.
45g brown sugar
10 ml port
2 g NH pectin
Mix the figs and 25 g of sugar.
Cook over low heat for about 10 minutes.
Mix 140 g of fig purée obtained and the port.
Mix the rest of the sugar and the pectin and add it to the mixture.
Bring everything to a boil and simmer for about 1 minute.
70g soft butter
70 g of sugar
70g ground almonds
10 g of Maizena.
2 or 3 figs
Preheat the oven to 160°C.
Mix the soft butter and the sugar.
Add the ground almonds and cornstarch, then the eggs.
Put in a piping bag.
Spread the fig confit over each pre-cooked pastry base.
Cover with almond cream.
Arrange a nice slice of fig on each tartlet.
Cook for 20/25 minutes.
Unmold the mousses and place them on the tartlets.
Decorate with a slice of fig.
Leave to thaw in the fridge.
To finish: I use Dune chocolate, but you can also take Dulcey.
Moreover, even without mousse these tartlets are also very good.
With these quantities, you will have some dough and almond cream left over. Something to make an extra pie.
To make the recipe even simpler, it is possible to use a little fig jam rather than the Porto confit.