http://www.germanpool.com/eng/cooking/recipe_page.php?id=786
White Chocolate Fig Tart
Less than 30 min
Ingredients(Yield: 4 tarts):
cake flour (sifted)
175g
unsalted butter
120g
caster sugar
10g
whisked egg
1/3 pc
ice water
2-3 tbsp
salt
1/4 tsp
white chocolate
50g
fresh cream (whipped)
125ml
fresh figs
4-5 pc
dried figs (chopped)
4 pc
Fillings:
unsalted butter
40g
caster sugar
40g
almond powder
40g
whisked egg
1pc
Tool:
10cm diameter tart moulds
4 pc
piping bag
1 pc
Steps:
1.
Preheat the Auto-Spin Halogen Cooking Pot Special Edition to 180℃. Soften butter at room temperature.
2.
Dice 120g butter ; add sugar, salt and flour. Mix with spatula. Stir in whisked egg and add ice water. Make dough with hands or spatula. Cover with cling wrap and refrigerate for 15-20 minutes.
3.
Take dough and place on a floured surface. Flatten dough to 5mm with rolling pin. Place dough over tart mould. Press the dough gently into the mould. Roll the rolling pin over the rim, remove excess dough. Line tart with baking paper, fill some rice or beans to hold it in shape.
4.
Turn on the Auto-Spin Halogen Cooking Pot Special Edition to bake at 180℃ for 10-15 minutes. Remove and let cool.
5.
Beat 40g butter with the Electric Hand Mixer until smooth. Add sugar and almond powder and mix well. Stir in whisked egg. Pour into piping bag. Pipe onto tart shells. Add dried figs. Put the mixture into Auto-Spin Halogen Cooking Pot Special Edition and bake at 180℃ for 15-20 minutes. Remove and let cool.
Tips:
Wipe the figs with slightly wet towel. It may affect the taste of the tart and storage life if wash with water.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference