Fig Tart

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 100 g dried figs
  • 2 cl brown rum
  • 100 g Butter or margarine
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 2 Eggs (size M)
  • 125 g Flour
  • 1 TEASPOON Baking Powder
  • 4 sheets white gelatine
  • 2 Egg yolk (size M)
  • 75 g Icing sugar
  • 250 g Mascarpone (Italian double cream cheese)
  • 250 g Low-fat curd
  • 75 ml cold coffee
  • 4 TABLESPOONS Lemon juice
  • 1 Bottle of butter-vanilla flavor
  • 4 blue figs
  • 7-10 Tbsp Cocoa powder and mint
  • baking paper

Directions

  1. 1

    Coarsely chop the dried figs, sprinkle with rum and leave to stand for about 30 minutes. Cream fat, sugar and vanillin sugar. Add the eggs bit by bit. Mix flour and baking powder and stir in.

  2. 2

    Fold in figs. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes.

  3. 3

    Loosen the rim of the springform pan and let the base cool down. In the meantime, soak gelatine in cold water for the cream. Beat egg yolks and icing sugar until creamy. Fold in mascarpone and quark. Add coffee, lemon juice and butter vanilla flavouring.

  4. 4

    Squeeze the gelatine, dissolve at low heat and stir into the cream. Close the springform pan around the base again, spread the cream on the base and smooth it down. Let the cake set in the refrigerator for at least 3 hours.

  5. 5

    Dust the cake with cocoa. Wash figs thoroughly and cut into slices. Spread on the cake. Decorate with mint. Makes 12 pieces.

Nutrition Facts

KCAL
330 kcal
CARBS
31 g
FATS
18 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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