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Vanilla and Fig Tartlets

Delicate and delicious vanilla tartlets, topped with sweet figs. Makes 8 tartlets, 8 cm in diameter

Delicate and delicious vanilla tartlets, topped with sweet figs. Makes 8 tartlets, 8 cm in diameter

Cooking time18 minutes
Preparation time4 hour 25 minutes
Difficultymedium
Servings8 portions

recipe image Vanilla and Fig Tartlets

INGREDIENTS
PREPARATION

For the Pastry Shell

500 grams flour
300 grams FLORA Block
150 grams sugar
50 grams water

For Frangipane

80 grams FLORA Block
100 grams water
2 grams salt
30 grams flour
400 grams almond paste
5 grams lemon zest

For Vanilla Mousse

10 grams cornstarch
2 grams vanilla extract
50 grams water
500 grams Flora Plant Cream Double 31% Fat

For Topping

8 whole figs quartered

For the Pastry Shell

To make the pastry shell, mix all ingredients together to make a smooth pastry. Allow the pastry to rest for at least 3 hours in the fridge.

For Fragipane

Mix together all the ingredients in a planetary mixer on the 2nd speed for 5 minutes.

For Vanilla Mousse

Dissolve the corn starch in the water and heat to 50°C. Add the vanilla and allow to dissolve. Then mix in the FLORA cream, beaten to yogurt-like thickness.

Bring It Together

Roll out the pastry to a thickness of 3.5 mm and use to line the tartlet rings.
Fill three-quarters full with frangipane and bake at 180°C for 18 minutes. Allow the tartlets to cool for 60 minutes.
Pipe vanilla mousse onto the cooled tartlets. Then decorate with quartered figs and dust with icing sugar.

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