Fig Tart

Delicately sweet and with a hint of delicate aroma, black mission figs take center stage in this delectable dessert. Originally from Asia, these luscious figs are now grown in California and the Mediterranean, adding a touch of sophistication to any dish. In this recipe, Chef Bruno Albouze showcases the beauty of freshly picked black mission figs in a stunning tart that is as visually appealing as it is delicious. With a buttery crust and a rich filling, this tart is a true celebration of the fig's natural sweetness and elegant flavor profile. Each bite is a journey into the world of gourmet pastry, where the simplicity of ingredients meets the complexity of flavors. Join Chef Bruno Albouze as he guides you through the process of creating this masterpiece, from selecting the perfect figs to assembling the tart with precision and care.

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The ultimate fig tart

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Black mission figs

Tart Shell

Roll pastry out into a 3mm thick round, about an inch/2.5cm larger than the base of the mold. Prick pastry with a fork, and lay over the greased pan and shape. Trim off excess pastry and freeze. Blind bake for 20 minutes at 330ºF/160ºC. Reserve tart shell at room temp.

Ganache Montée

Soak gelatin in cold water to soften, and drain. Rinse fig leaf and cut it with a scissors. Add fig leaves to the first half of heavy cream. Bring to a boil and remove from the heat; put the lid on – let cool and refrigerate overnight. Reheat the fig leaf-infused heavy cream, and pass it through a sieve pressing down solids to extract as much flavor as possible. Bring liquid back to a boil, add the white chocolate and mix with the immersion blender. Add the soften gelatin and the remaining chilled heavy cream. Mix well and refrigerate overnight.

Almond Cream

Beat the room temperature butter with almond meal, sugar and starch until it gets smooth. Add the egg and continue mixing until light and fluffy. Pipe out almond cream in the blind baked tart shell (250g), and tuck in quartered figs.

Baking

Preheat fan oven to 320ºF/160ºC. Bake for 35 minutes. Right after baking, flip pie and let cool upside down to room temperature. After an hour, reverse and refrigerate the pie.

Montage

Cut figs into wedges. Spread the blueberry-fig spread. Arrange figs artfully into 7 rows starting from the center of the pie. Whip the chilled ganache montée to medium-soft peaks. Pipe it out between each fig row. Decorate pie with mint leaves lime zest. Bon appétit!

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