Fig and walnut tart

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 250 g Honey
  • 100 g Butter or margarine
  • 60 g halved walnuts
  • 10 g Cocoa powder
  • 2 coated Tsp
  • 7-10 Tbsp ground cinnamon
  • 1 coated Tsp
  • 7-10 Tbsp ground cloves
  • 1 pinch Salt
  • 50 g Sugar
  • 2 TABLESPOONS Rum
  • 7-10 Tbsp grated rind of
  • 1 untreated lemon
  • 2 Eggs (size M)
  • 200 g Flour
  • 2 coated Tsp
  • 7-10 Tbsp Baking Powder
  • 7-10 Tbsp Grease
  • 7-10 Tbsp For the filling to
  • 50 g Dark chocolate coating
  • 5 TABLESPOONS Apricot Jam
  • 5 sheets white gelatine
  • 1 can(s) (425 ml) Figs
  • 4 fresh figs
  • 7-10 Tbsp Juice of 1 lemon
  • 2 (200 g each) Mugs
  • 7-10 Tbsp Whipped cream
  • 1 package Vanillin sugar
  • 1 TABLESPOON Sugar

Directions

  1. 1

    Heat honey and fat in a pot, mix well. Pour into a mixing bowl, let cool a little. Finely chop the walnuts (up to 6 halves for garnishing). Stir cocoa, cinnamon, cloves, salt, sugar, rum, lemon peel, eggs and chopped walnuts into the honey mixture. Mix flour and baking powder and stir in by the spoonful. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes. Melt the chocolate coating in a hot water bath. Dip each half of the walnut halves into it. Let dry on a cake rack. Leave the honey cake to stand in the mould for another 10 minutes. Then remove the cake from the mould and let it cool down on a cake rack. Soak the gelatine in plenty of cold water. Drain the figs. Puree the fruit with the chopping stick. Mix with lemon juice. Squeeze the gelatine, dissolve in a hot water bath and stir into the fig puree. Whip 150 g whipped cream until very stiff. Let vanilla sugar trickle in. Fold into the fig puree and refrigerate. Cut the honey cake once crosswise. Place the bottom cake layer on a cake plate and fold over with a cake ring. Heat 2 tablespoons of apricot jam and spread on the base. As soon as the fig cream starts to gel, spread it on the pastry base. Cover with the top cake base and press down lightly. Put the cake in a cool place for about 1 hour. Remove the cake ring. Whip the remaining cream and sugar until stiff. Remove a third and fill it into a piping bag with star-shaped spout. Spread the rest of the cream on the cake. Wash fresh figs, dab dry and cut into slices. Heat the rest of the jam, pass through a sieve and spread on the fig slices. Cover the edge of the cake with it. Spray cream dab in the middle and decorate with chocolate walnuts

  2. 2

    Preparation time: 1 1/4 hour

  3. 3

    Plate: Night man

Nutrition Facts

KCAL
330 kcal
CARBS
37 g
FATS
18 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeChristmas