Figs and Chocolate Make a Delicious Tart
Almost indescribable, the scent of a fig tree full of almost ripe fruit is a fragrance that is both sweet and earthy, it’s summer in Provence. The scent is distinctive, almost arresting in the open air, however, in a closed space can be overwhelming. And, you can eat too many!
Most fig tree varieties produce fruit twice a year; a first crop (breva) in the spring and then the second production in late summer. The second harvest is typically larger, and the fruit is of higher quality. The fig season is brief; the fruit is delicate and does not travel well. Fresh figs can be eaten as is; they provide an exceptionally high source of calcium and fibre. Often figs are dried or made into jam due to the rate at which they perish.
What to do with all those figs? Make Rose’s delicious tart with chocolate and figs:
White Chocolate Tart, Red Fruits and Fresh Figs
For the dough:
- 9 oz Small Butter Cookies*
- 3 1/2 oz Unsalted Butter melted
- 1 Orange juiced
For the tart:
- 9 oz White Chocolate
- 1/2 cup Heavy Cream
- 1 1/2 oz Unsalted Butter
- 1/2 cup Red Fruits mixed berries
- 4-5 Fresh Figs
- Icing Sugar for decoration
- Mix the small butter until they turn into a coarse powder.
- Add the melted butter and orange juice, then mix to obtain a very moist paste.
- Spread the dough by hand in the bottom of a mould (cheesecake type).
- Reserve in the refrigerator for at least a half-hour.
- Meanwhile, melt the white chocolate into pieces in a double boiler, then add the cream and the butter, stirring regularly.
- Pour the preparation on the dough and let cool quietly
- Put in the refrigerator for at least 2 hours and decorate the tart with fresh fruit & icing sugar
There are other brands on the market, and in a pinch, you can use graham crackers, but the flavour will be slightly different.
Sparkling, dreamy, sensitive, Rose has enjoyed travelling through Provence since she moved there (a few years ago), her eyes filled with wonder, with her little dog Roy-Marius.