Fig tartlets with cheese & honey

Ingredients

Shortcrust Pastry

200 grams (7 ounces) flour
60 grams (2.1 ounces) powdered sugar
40 grams (1.4 ounces) egg
90 grams (3.2 ounces) butter
Pinch salt

Honey & Cheese Ganache

100 grams (3.5 ounces) white chocolate
100 grams (3.5 ounces) whipping cream
15 grams (0.5 ounces) honey
20 grams (0.7 ounces) hard cheese
Pinch sea salt

Fig Compote

250 grams (8.8 ounces) figs
50 grams (1.8 ounces) sugar
2.5 grams (0.09 ounces) pectin NH
20 grams (0.7 ounces) lemon juice
5 sprigs thyme

Decor

Figs
Thyme

Equipment

Mixing bowls
Use a variety of sizes to keep ingredients separate. Stainless steel bowls are easy to clean and durable.
Electric hand mixer or stand mixer
Essential for blending your ingredients smoothly and efficiently. A stand mixer can be a real time saver for this recipe.
Rolling pin
A basic tool but crucial for rolling out your shortcrust pastry to the perfect thickness.
Pastry tin
Choose a non-stick one for easier release and cleaner edges on your baked pastry.
Convection oven
Ensuring even baking is key. If you don't have a convection mode, you may need to adjust the baking time slightly.
Fine mesh sieve
Straining the honey and cheese ganache can help achieve a smoother texture.
Saucepan
For creating the fig compote. A heavy-bottomed one will prevent sticking and burning.

Instructions

Step 1

1. **Beat** the powdered sugar with butter until creamy. Ensure the butter is at room temperature for better mixing. **Add** the egg and beat until well combined. **Combine** this mixture with flour and salt, and **quickly knead** the dough. As soon as it starts to gather in a lump, take it out of the bowl, shape it into a rectangle, wrap it in film, and refrigerate for at least 4 hours. **Roll out** to 2.5mm thickness. **Lay out** the dough in the tins (covering both the bottom and sides). **Bake** at 338°F (170°C) on convection mode for 12-14 minutes.

Step 2

2. **Combine** the cream with honey, grated cheese, and salt in a saucepan. Ensure the mixture is well integrated before heating. **Bring** to a boil, then let it sit for 10-15 minutes to infuse. **Strain** through a sieve if desired. **Combine** this with melted white chocolate. **Stir** until emulsified. **Add** the butter, then **pour** the mixture over the baked shortbread bases. **Let** the ganache set in the fridge for 6-8 hours.

Step 3

3. **Cut** the figs into pieces and combine them with half the sugar and thyme. **Mix** the other half of the sugar with pectin. **Heat** the figs and sugar in a saucepan to 104°F (40°C). **Add** the sugar-pectin mix, bring to a boil, and **cook** for about 30 seconds. **Add** the lemon juice. **Cool** slightly, then pour over the ganache.

Step 4

4. **Wait** for the fig compote to solidify. **Decorate** with sprigs of thyme and pieces of fresh figs. Serve immediately for the best flavor.

Servings

Feeling fancy? 🥂 Impress your guests by serving this delightful pastry paired with a glass of sparkling wine! The acidity cuts through the richness, creating a balanced and luxurious experience.

Hosting a cozy brunch? ☕ This fig and cheese ganache pastry pairs wonderfully with a rich, full-bodied coffee or even an aromatic cup of tea. The warm spices in chai tea, for instance, will complement the thyme and fig notes perfectly.

For a more casual setting, how about a rustic picnic? 🧺 Pack these pastries for an outdoor feast along with a selection of fresh fruits, a light salad, and some crusty bread. The figs and the hint of thyme give a summer vibe that's hard to resist!

Don't forget to add a touch of elegance to your serving platter. 🍽️ Garnish with extra fresh figs and a sprig of thyme for that Insta-worthy presentation. Your friends and family will be snapping pics before taking a bite!

Variations

✨ Gluten-Free Variation: Just because you're gluten-free doesn't mean you can't enjoy this pastry! Substitute the flour in the shortcrust pastry with a high-quality gluten-free flour blend. Keep an eye out for one that contains xanthan gum to help bind the dough together.

🌱 Vegan Variation: For a vegan twist, replace the butter in the shortcrust pastry and ganache with a plant-based butter. Swap the dairy whipping cream with coconut cream or another non-dairy alternative. Use a vegan white chocolate and opt for a vegan hard cheese, which you can often find in specialty health food stores. Adjust the honey in the ganache with agave syrup or maple syrup to keep everything vegan-friendly.

With these variations, everyone at your table can indulge in a slice of this delectable pastry, no matter their dietary restrictions. Enjoy! 🌿👩‍🍳

Faq

Why is my shortcrust pastry tough?
This usually happens when the dough is overworked. Make sure to knead the dough just until it comes together to keep it tender.
Can I substitute the figs with another fruit?
Yes, definitely! Try using pears, plums, or even berries for a delicious twist.
Is it necessary to refrigerate the dough for 4 hours?
Yes, refrigerating the dough helps it firm up and prevents it from shrinking too much during baking.
How can I tell if the ganache has emulsified properly?
It should be smooth and shiny without any visible streaks of fat. If it looks grainy, continue to mix until it comes together.
Do I need a convection oven for this recipe?
While convection ovens give a more even bake, you can still use a regular oven; just bake a bit longer if needed.
Can I make the fig compote in advance?
Absolutely! The fig compote can be made a day ahead and stored in the fridge. Just make sure to cool it completely before using.