Fig Tarte Tartin
Caramelised honey double cream, Cocoa nib, Grand Muscat ice cream, Honey and thyme syrup.
Fig Tarte Tartin is an elegant winter fruit driven dessert with rich bold flavours, deliciously infused with Campbells Grand Rutherglen Muscat.
Preparation – 20 mins
Cook time – 16 mins
Ice cream – Ingredients
• 1 x tub high quality ice-cream (require two cups)
• 100 mls cocoa nibs
• 3 tbls Campbells Grand Rutherglen Muscat
Method
Take two cups ice-cream and place in metal bowl and soften at room temperature for five minutes, stir in ingredients then put into a freezable container and place back in freezer.
Caramelised honey syrup – Ingredients for caramel
• 100 grams sugar
• 50 mls water
• 50 mls honey
• 50 mls Campbells Grand Rutherglen Muscat
(Alternate – use a dollop of cream)
Method
On a medium heat bring to boil and caramelise to a golden brown, take off heat- Pour in 50mls water, 50mls honey and 50mls Campbells Grand Rutherglen Muscat
Bring back to boil and set aside and transfer into a bowl to cool
Cream – Ingredients
• 200 ml double cream
• 3 tablespoons cooled honey syrup
Method
Once honey syrup has cooled, add syrup then whisk until stiff peaks then set aside.
Tarte Tartin – Ingredients
• 3 ripe black winter figs
• 1 egg
• Demerara sugar
• 1 packet puff pastry
Method
Preheat oven to 180o
Using a small saucer place on pastry and trace out 12 cm approx. rings of puff pastry cut and transfer to a greaseproof flatlined oven tray
Score a smaller 10 cm ring of the inside of the pastry with a small knife
Slice figs into rounds and fan them inside the smaller ring of the tart
Crack egg and mix with fork and lightly brush egg wash over edges of tart then sprinkle generously with sugar
Bake in oven for 15 to 18 mins until dark and golden, put aside to cool
To serve
Best served slightly warm, place tart in flat bowl
Pour some honey syrup on and around tart
Add a generous scoop of cream on the centre of tart
Top with a scoop of muscat ice cream and sprinkle thyme leaves fresh from the garden
Serve with a generous pour of Campbells Grand Rutherglen Muscat for a heavenly experience
