Dessert

Vanilla and Fig Tartlets

Buttery tartlets filled with almond frangipane, topped with creamy vanilla mousse and fresh figs. Delicate, rich and irresistibly satisfying in every bite!

Cooking time18 minutes
Prep time40 minutes
DifficultyHard
Servings8 portions

INGREDIENTS
PREPARATION

Pastry

300 g Planta Professional Baking Margarine
500 g fine flour
150 g sugar
50 g water

Frangipane

80 g Planta Professional Baking Margarine
100 g water
Salt to taste
400 g almond paste
5 g lemon zest

Vanilla mousse

500 g Blue Band Professional Multipurpose Cream
10 g corn starch
2 g vanilla extract
50 g water

Decoration

8 figs, quartered
Icing sugar

To make the pastry, put flour, Planta Professional Baking Margarine and sugar into a food processor and blitz until mix resembles fine breadcrumbs. Add 2 brimming dessert spoons of cold water and blitz again, until a dough forms. Put the dough onto a floured surface. Roll out thinly and line 8 tartlet tins. Trim the pastry around the sides and allow the pastry to rest for 15 minutes in the fridge.
To make the frangipane, mix together all the frangipane ingredients in a stand mixer for 5 minutes.
To make the vanilla mousse, dissolve corn starch in water and heat to just below boiling. Add vanilla extract and allow to dissolve, then mix in the Blue Band Professional Multipurpose Cream. Beat the mixture until it becomes a yogurt-like thickness.
Fill the pastry tartlets 3/4 full of frangipane and bake at 180°C for 18 minutes.
Pipe the vanilla mousse onto the cooled tartlets, decorate with the quartered figs and dust with icing sugar.