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


  • Figs
  • Thyme


  • 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.


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.


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!


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! 🌿👩‍🍳


  • 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.

Nutrition facts

Fig tartlets with cheese & honey
Recipe Yield:8 servings
Calories:Approximately 230-270 calories per serving
Calories (Min - Max):230 - 270
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:20g
Total Sugars:13g