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Fig and Walnut Tart
A decadent tart with almond sweet pastry, filled with a silky walnut cream, a homemade fig cream and decorated with fresh figs glazed with a shiny glaze. Perfect for holidays or an elegant summer dessert.
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Critical Success Points
- • Soften the butter without melting it
- • Rest the dough in the fridge for 2 hours
- • Roll the dough to a thickness of 3 mm
- • Temper the egg yolks for the fig cream
- • Pass the fig cream through a fine sieve
Safety Warnings
- • Handle the hot oven (180 °C).
- • The fig cream is very hot during tempering; avoid splatters.
- • Use the microwave with care to avoid overheating the butter.
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