Fig and Cocoa Tartelette
Part 1: Star Anise Pastry Cream
Ingredients
Method- 1kg Whole Milk
- 10g Star Anise (whole)
- 200g Granulated Sugar
- 100g Cornstarch
- 160g Egg Yolk
- Bring the milk and star anise to a boil. Remove from the heat and let infuse for a minimum of 30 minutes.
- Make a smooth paste with sugar, cornstarch, and egg yolks.
- Strain the infused milk into a pan and bring to a simmer.
- Gradually pour onto the yolk mixture while mixing. Blend thoroughly and return to the pan.
- Bring to a boil and remove from the heat quickly.
- Transfer to a heatproof bowl, then let it cool in the refrigerator.
- Reserve until ready to use.
Part 2: Syrup For Marinated Figs
Ingredients
Method- 100g Water
- 100g Granulated Sugar
- 1 Orange Zest
- 1 Lemon Zest
- 1 Lime Zest
- 200g Fresh Figs
- Make a syrup with all the ingredients (except the figs). Cook until the sugar dissolves completely.
- Let cool down completely before pouring over the figs.
- Cut the figs into slices – 4mm thick.
- Pour the syrup over the figs and leave to marinate for a minimum of 30 minutes.
- Gently strain the syrup from the figs, then set aside.
Part 3: Rose Blush Ganache
Ingredients
Method- 250g Cream 35%
- 75g Granulated Sugar
- 90g deZaan Rose Blush Cocoa Powder
- Bring the sugar and cream to a boil.
- Take off the heat and add the deZaan Rose Blush cocoa powder. Blend with an immersion blender until smooth.
- Transfer to a container and reserve.
Part 4: Rose Blush Tartelette
Ingredients
Method- 350g Butter
- 190g Granulated Sugar
- 95g Almond Flour
- 765g Flour
- 55g Egg Yolks
- 85g Egg Whites
- 46g deZaan Rose Blush Cocoa Powder (3%)
- 5.5g Rooibos
- In a large mixing bowl, soften the butter with sugar.
- Add all other ingredients. Mix them until just combined (do not overmix as we want to have as less gluten as possible).
- Rest the dough in a refrigerator for a minimum of 1 hour.
- Roll out the dough to 2 mm thickness and mold it into a ring mold.
- Score the bottom of the tart shell. Freeze the tart shell for a minimum of 15 minutes.
- Bake at 170ºC/338ºF for +/- 20 minutes.
Part 5: Assembly
Method- Once all the components have been made, fill the tart shell with the star anise pastry cream.
- With an offset spatula, level the pastry cream to the edge of the tart and refrigerate.
- Arrange the marinated figs over the top of the pastry cream, overlapping them slightly.
- Pipe 3–5 dots of the Rose Blush ganache.
- Finish with yukari furikake powder, purple shiso cress, and a light dusting of deZaan Rose Blush cocoa powder.
