Orange Fig Tart

Name: Orange Fig Tart
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 100 g Dark chocolate; 100 g Rusk; 200 g dried figs; 1 TEASPOON Flour; 100 g soft butter; 100 g + 1-2 Tbsp Zucker; 1 pinch Salt; 7-10 Tbsp grated peel of 1 untreated orange; 6 Eggs (size M); 200 g ground almonds with skin; 1/2 package Baking Powder; 4 TABLESPOONS Orange juice; 4 TABLESPOONS Orange liqueur; 40 g Marzipan raw mass; 1 TABLESPOON Icing sugar; 7-10 Tbsp a few drops of red and yellow food colouring; 250-300 g Dark chocolate coating; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

100 g Dark chocolate
100 g Rusk
200 g dried figs
1 TEASPOON Flour
100 g soft butter
100 g + 1-2 Tbsp Zucker
1 pinch Salt
7-10 Tbsp grated peel of 1 untreated orange
6 Eggs (size M)
200 g ground almonds with skin
1/2 package Baking Powder
4 TABLESPOONS Orange juice
4 TABLESPOONS Orange liqueur
40 g Marzipan raw mass
1 TABLESPOON Icing sugar
7-10 Tbsp a few drops of red and yellow food colouring
250-300 g Dark chocolate coating
7-10 Tbsp Fat and breadcrumbs

Directions

1
Grind chocolate and rusk separately. Cut figs into very small cubes and mix with flour. Cream butter, 100 g sugar, salt and orange peel. Separate the eggs. Stir in egg yolks one after the other. Mix ground almonds, rusk and baking powder, stir in briefly.
2
Beat the egg whites until stiff and fold into the dough in 3 portions, together with the chocolate and figs. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Cover if necessary in between. Let the cake cool down a little and remove from the tin. Prick several times with a wooden stick and sprinkle with orange juice and liqueur. Leave to cool completely. Knead marzipan and icing sugar. Colour half orange. Form mini globules and roll them in 1-2 tablespoons of sugar. Coarsely chop the couverture and melt it on a hot water bath. Fill 2 tablespoons of couverture into a small piping bag.
3
Knead marzipan and icing sugar. Colour half orange. Form mini globules and roll them in 1-2 tablespoons of sugar. Coarsely chop the couverture and melt it on a hot water bath. Fill 2 tablespoons of couverture into a small piping bag. Cover the cake with the remaining couverture, place in the refrigerator for 30 minutes. Decorate the cake with chocolate coating from the piping bag. Sprinkle with marzipan balls and leave to dry for about 1 hour