raspberry, fig leaf & almond tart
fresh raspberries, fig leaf whipped panna cotta filling & almond tart base
the fig leaf is a subtle flavour, with notes of coconut, almond & vanilla
this is a super light dessert, perfect for finishing off a multi-course dinner party without sending everyone to sleep!
serves 8-10
ingredients
fig leaf whipped panna cotta filling
6 fresh fig leaves
600mL thickened cream
2 tsp gelatine powder
3 tbsp cold water
3 tbsp caster sugar
pinch salt
tart base
35g almond meal
50g plain flour
3g caster sugar
pinch salt
62g butter, cold
15g greek yoghurt
assembly
300g fresh raspberries
zest of one orange
optional: small green herbs to decorate (mint, thyme, basil, etc.)
method
fig leaf whipped panna cotta filling
one day prior to serving, add the fresh fig leaves (6) and the cream (600ml) to a medium saucepan and warm over medium heat for 10 minutes to infuse the cream
cover and refrigerate the fig leaf cream mixture overnight
once the tart base is baked and cooled, remove the infused cream from the fridge and discard the fig leaves
in a small microwave safe cup, sprinkle the gelatine powder (2 tsp) over the cold water (3 tbsp) and set aside for 5 minutes to hydrate
microwave the gelatine mixture for about 15 seconds, or until the gelatine has dissolved, and set aside to cool slightly
add the fig leaf infused cream and caster sugar (3 tbsp) to a large bowl and whisk until thickened to medium peaks
pour in the gelatine mixture, and a pinch of salt and whisk to stiff peaks
tart base
chop the cold butter (62g) into small cubes
in a medium bowl, add the almond meal (35g), flour (50g), caster sugar (3g), and cold butter and rub together with your fingertips until the butter pieces are about pea sized
mix in the greek yoghurt (15g) to just bring the dough together into one mass
press the dough into a rough circle shape, wrap in baking paper and tuck in the fridge to chill for 1 hour or overnight
preheat the oven to 180°C
lightly oil an 8 inch tart tin
remove the tart dough from the fridge and roll out into a rough circle until about 2mm thick
lay the tart dough into the tart tin, making sure to press into the corners and trim the edges
prick the dough lightly with a fork
bake for about 15 minutes
set aside to cool while you prepare the filling
assembly
dollop the filling into the cooled tart shell and smooth the top
transfer to the fridge for 10 minutes to set slightly, to hold the weight of the raspberries
arrange the fresh raspberries on top, and zest an orange over the top
optional: tuck small green herbs in between the raspberries