Name: Fig raspberry hazelnut tart
Yield: 12 servings

Directions

Prep. time

1h 10m

Fig and Raspberry Jam
- 220 g figs
- 80 g raspberries
- 60 g vanilla or white sugar
- 2 g pectin
- Start by washing the figs and raspberries.
- Cut the figs into quarters and place them in a saucepan along with the raspberries.
- On medium heat, cook the fruits for about 15 minutes until the fruit breaks down and starts to look like a compote, stirring occasionally with a rubber spatula.
- Meanwhile, in a cup, mix the sugar and pectin.
- It is important that the pectin is well integrated into the sugar to prevent lumps from forming when adding it to the jam.
- When the fruit has the consistency of a fruit purée, add the sugar and pectin mixture and cook for 2 minutes.
- Then, turn off the heat, pour the jam into a container, and let it cool at room temperature. Refrigerate for at least 2 hours.
Hazelnut Namelaka Cream
- 200 g heavy cream (35% fat)
- 150 g white chocolate
- 100 g hazelnut or whole milk
- 65 g hazelnuts
- 2 g gelatine
- First, hydrate the gelatine in cold water for at least 10 minutes.
- Place the hazelnuts on a baking tray and roast them for 15 minutes at 150º C.
- Meanwhile, heat the milk in a saucepan over medium heat and bring it to the boil. Turn off the heat and incorporate the hydrated gelatine.
- Next, add the hot milk to the melted white chocolate and stir well.
- Then, blend the toasted hazelnuts in a food processor until a liquid paste forms and add it to the previous mixture. Stir.
- Finally, add the cold cream and incorporate it with a whisk until the mixture is perfectly smooth and homogeneous.
- Cover the preparation with cling film in contact with the cream and refrigerate for at least 4 hours, ideally overnight.
Hazelnut Sablé Dough
- 230 g all purpose flour
- 150 g butter
- 90 g powdered sugar
- 50 g ground toasted hazelnuts
- 50 g egg (1)
- 2 g salt
- In a bowl, mix the flour, icing sugar, ground hazelnuts, and salt.
- Next, add the cold butter cut into small cubes and integrate it with a spatula or the paddle attachment of your mixer. Mix until incorporated and the texture is sandy.
- Then, add the egg and incorporate it. Transfer the dough onto a sheet of baking paper and place another sheet on top. Using a rolling pin, roll out the dough until it is about 4 mm thick.
- Place it in the freezer for at least 40 minutes.
- Once the dough has hardened, remove it from the freezer, carefully peel off the two sheets of paper, and lay it over your baking tin. Fit the dough into your 25 cm diameter tin, trim the excess, and prick the base of the dough with a fork.
- Preheat the oven to 180º C.
- Meanwhile, place the dough in the freezer until the oven reaches temperature.
- Cover the dough with baking paper and place weights on top to prevent it from rising.
- Bake for 20 minutes at 180º C, then remove the weights and baking paper. Bake for another 10 minutes.
- Let it cool at room temperature and store in a cool, dry place until use.
Hazelnut Cream
- 120 g ground toasted hazelnuts
- 120 g butter
- 100 g powdered sugar
- 50 g egg (1)
- 35 g all purpose flour
- 30 g Frangelico or hazelnut liqueur
- In a bowl, mix the sugar and room-temperature butter with a rubber spatula until well combined.
- Then, add the ground toasted hazelnuts and combine with the previous mixture.
- Now, add the egg along with the hazelnut liqueur and stir until fully incorporated.
- Next, sift the flour and integrate it with the rubber spatula.
- Finally, place the cream into a piping bag with a plain nozzle of 2 cm diameter and store at room temperature.
Assembly
- 350 g figs cut in quarters
- 200 g figs cut in discs
- 100 g whole raspberries
- 50 g raspberries cut in half into discs
- Start by thoroughly washing the figs and raspberries.
- Then, transfer the hazelnut cream into the hazelnut sablé dough tart and smooth it with a spatula.
- Next, place the fig slices and whole raspberries evenly across the cream.
- Bake at 170º C for 20 minutes. Let it cool at room temperature.
- Once the tart has cooled, take the fig and raspberry jam out of the fridge and spread it over the hazelnut cream, smoothing it with a spatula.
- Take the Namelaka cream out of the fridge and pipe it with a plain nozzle between 1-2 cm in diameter.
- Now, arrange alternating rows of quartered figs and dots of hazelnut Namelaka cream. Place the raspberry slices as desired on top of the tart.
- Keep in the fridge until serving, and let it sit at room temperature for 15 minutes before serving.

Fig and Raspberry Jam

220 g figs
80 g raspberries
60 g vanilla or white sugar
2 g pectin

Hazelnut Namelaka Cream

200 g heavy cream (35% fat)
150 g white chocolate
100 g hazelnut or whole milk
65 g hazelnuts
2 g gelatine

Hazelnut Sablé Dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground toasted hazelnuts
50 g egg (1)
2 g salt

Hazelnut Cream

120 g ground toasted hazelnuts
120 g butter
100 g powdered sugar
50 g egg (1)
35 g all purpose flour
30 g Frangelico or hazelnut liqueur

Assembly

350 g figs cut in quarters
200 g figs cut in discs
100 g whole raspberries
50 g raspberries cut in half into discs

Fig raspberry hazelnut tart

Fig raspberry jam

Hazelnut Nameleka cream

Hazelnut Sablé dough

Hazelnut cream

Assembly

Fig and Raspberry Jam

220 g figs
80 g raspberries
60 g vanilla or white sugar
2 g pectin

Hazelnut Namelaka Cream

200 g heavy cream (35% fat)
150 g white chocolate
100 g hazelnut or whole milk
65 g hazelnuts
2 g gelatine

Hazelnut Sablé Dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground toasted hazelnuts
50 g egg (1)
2 g salt

Hazelnut Cream

120 g ground toasted hazelnuts
120 g butter
100 g powdered sugar
50 g egg (1)
35 g all purpose flour
30 g Frangelico or hazelnut liqueur

Assembly

350 g figs cut in quarters
200 g figs cut in discs
100 g whole raspberries
50 g raspberries cut in half into discs

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Fig raspberry hazelnut tart

Fig raspberry jam

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Hazelnut Sablé dough

Hazelnut cream

Assembly

Fig and Raspberry Jam 220 g figs 80 g raspberries 60 g vanilla or white sugar 2 g pectin

Hazelnut Namelaka Cream 200 g heavy cream (35% fat) 150 g white chocolate 100 g hazelnut or whole milk 65 g hazelnuts 2 g gelatine

Hazelnut Sablé Dough 230 g all purpose flour 150 g butter 90 g powdered sugar 50 g ground toasted hazelnuts 50 g egg (1) 2 g salt

Hazelnut Cream 120 g ground toasted hazelnuts 120 g butter 100 g powdered sugar 50 g egg (1) 35 g all purpose flour 30 g Frangelico or hazelnut liqueur

Assembly 350 g figs cut in quarters 200 g figs cut in discs 100 g whole raspberries 50 g raspberries cut in half into discs

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Bourdaloue tart

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Fig and Raspberry Jam

220 g figs
80 g raspberries
60 g vanilla or white sugar
2 g pectin

Hazelnut Namelaka Cream

200 g heavy cream (35% fat)
150 g white chocolate
100 g hazelnut or whole milk
65 g hazelnuts
2 g gelatine

Hazelnut Sablé Dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground toasted hazelnuts
50 g egg (1)
2 g salt

Hazelnut Cream

120 g ground toasted hazelnuts
120 g butter
100 g powdered sugar
50 g egg (1)
35 g all purpose flour
30 g Frangelico or hazelnut liqueur

Assembly

350 g figs cut in quarters
200 g figs cut in discs
100 g whole raspberries
50 g raspberries cut in half into discs