Recipe of the month

FIG RASPBERRY AND LEMON TART

SHORTBREAD

• Flour 250 g
• Icing sugar 100 g
• Almond powder 25 g
• Butter 100 g
• Egg 50 g

Rub flour with icing sugar, almond powder and butter. Add egg and finish mixing process in the palm of the hand. Form a ball of dough, pressing lightly to flatten. Wrap and refrigerate for 2 hours.

ALMOND CREAM

• Butter 100 g
• Caster sugar 100 g
• Eggs 100 g
• Almond powder 100 g

Cream butter with sugar. Gradually add eggs. Mix and finish with almond powder.

LEMON CREAM

• Lemon juice 300 g
• Cream 35% fat 250 g
• Egg yolks 140 g
• Caster sugar 70 g
• Corn starch 35 g
• Gelatin leaf 2 g
• Butter 80 g

Bring lemon juice with cream to a simmer. Pour onto yolks mixed with sugar and starch. Pour back into saucepan and bring to a light boil. Cool to 50°C before adding gelatin and butter. Emulsify and pour into a container and refrigerate.

RASPBERRY AND FIG CONFIT

• Raspberry puree 200 g
• Fig puree 200 g
• Caster sugar 30 g
• Agar-agar 4 g

Mix sugar with agar. Heat purees together before adding previous powders and bring to the boil. Set aside in a container, wrapping directly onto surface and refrigerating overnight. The following day, blend confit.

VANILLA CHANTILLY

• Cream 35% fat 300 g
• Mascarpone 100 g
• Caster sugar 20 g
• Vanilla bean, scraped 1/2 piece

Whip ingredients together to form a chantilly texture. Keep for finishing.

ASSEMBLY

• Figs as nec.
• Raspberries as nec.

Roll out shortbread to 3 mm thick. Line a cake tin and refrigerate for 1 hour in order that the dough hardens a little and doesn’t slide during the baking process. Bake at 170°C for 20 minutes. Fill with almond cream and bake for another 10 minutes in order that the almond cream is nice and moist. Leave tart to cool before spreading raspberry and fig confit on top. Add lemon cream and finish with figs cut into 8 and raspberries cut into half, leaving a couple of them whole. Distribute the fruit on the tart with Chantilly in order to create an indulging and generous tart.