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Thin Tart with Roasted Figs, Mascarpone Cream, and Truffle Crumbles
4
Servings
20
Preparation (min.)
30
Cooking (min.)
Ingredients
- 1 all-butter puff pastry
- 6 to 8 fresh figs
- 150 g mascarpone
- 100 g heavy cream
- 25 g powdered sugar
- 30 to 40 g truffle shavings
- 2 tablespoons acacia honey
- 30 g roasted hazelnuts
- A few lemon thyme leaves
- A bit of butter
Fig Tart with Mascarpone Cream and Truffle Crumbles
Indulge in this crispy fig tart topped with a creamy mascarpone, delicately roasted fresh figs, crunchy hazelnuts, and truffle crumbles. The natural sweetness of the figs, the richness of the cream, and the earthy notes of the truffle blend perfectly in this late summer recipe, as beautiful as it is delicious. A refined dessert, perfect for concluding a meal with a touch of indulgence and originality.
Cook this recipe with Plantin products
Preparation
Prepare the dough
Preheat the oven to 180 °C. Roll out the puff pastry on a baking sheet lined with parchment paper. Prick the bottom lightly with a fork, leaving a small border all around. Bake for 15 to 18 minutes, until the pastry is golden and crispy. Let cool.
Prepare the figs
Wash the figs and cut them into quarters. Sauté them for a few minutes in a pan with a knob of butter and a drizzle of honey, just enough to soften them slightly without crushing. Set aside.
Make the cream
Whip the mascarpone with well-chilled liquid cream and powdered sugar until you achieve a soft and creamy texture. Keep cool.
Prepare the hazelnuts
Coarsely chop the hazelnuts and lightly toast them dry in a pan for a few minutes to develop their flavors.
Assemble the tart
Generously spread the mascarpone cream over the cooled puff pastry. Then, arrange the roasted fig quarters harmoniously on top.
Add the finishing touches
Sprinkle the tart with toasted hazelnuts and truffle shavings evenly over the entire dessert.
Serve
Finish with a light drizzle of honey and serve immediately to maintain the contrast between the crisp pastry, the freshness of the cream, and the softness of the figs.
Plantin Chef’s tip(s)
Add the truffle shavings at the last moment to preserve their aromatic finesse. For an even more indulgent result, make sure to evenly distribute these small chopped pieces over the entire tart rather than concentrating them in one spot. You can also prepare the dough and cream in advance, then assemble just before serving to maintain the crispness of the puff pastry.
