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Fig and pistachio tart

Prep Time1 hr 30 mins
Cook Time30 mins
Resting/cooling time1 d 2 hrs
Total Time1 d 4 hrs
Course: cake, Dessert
Cuisine: French
Keyword: fig, pistachio

Equipment

  • 22 cm tart circle or 8 cm circles
  • Hand blender
  • Piping bags

Ingredients

Shortbread

  • 180 g Flour
  • 25 g Potato starch
  • 25 g Almond poudre
  • 100 g Icing sugar
  • 1 pinch Salt
  • 1 pinch Baking powder
  • 3 pcs Egg yolks (small eggs, if large reduce to 2)
  • 1 tsp Vanilla extract

Pistachio filling

  • 80 g Pistachio powder
  • 130 g Butter
  • 40 g Sugar
  • 3 pcs Eggs (small, if large reduce to 2)
  • 50 g Almond powder
  • 2 tsp Pistachio paste

Fig marmelade

  • 200 g Fig
  • 80 g Water
  • ½ pcs Lemon (the juice)
  • 40 g Sugar
  • 7 g Pectin

Fig mousse

  • 200 g Fig
  • 2,5 tbsp Sugar
  • ½ pcs Lemon (the juice)
  • 1 pcs Gelatine sheets
  • 160 g Whipping cream

Decoration

  • 12-16 pcs Fig
  • 60 g Pistachios

Instructions

Shortbread

  • Add flour, potato starch, almond powder, icing sugar, salt and baking powder in a bowl
  • Add the butter in small pieces and crumble it in using your hands
  • Mix the egg yolks and the vanilla extract with a fork and add it to the dough using your hands
  • Put the dough on the table and use a silicone pastry scraper to press the dough towards the table, little by little. Do this twice
  • Put the dough in plastic and let it rest in the fridge for min 1 hour, but preferably overnight
  • Roll out the dough until it is 2-3mm thick
  • Lift the dough gently into your pastry circles, placed on a baking tray covered in baking paper or a silicone mat. Carefully fit it in the circles. Cut off the remaining dough
  • Pick the dough evenly with a fork
  • Cover in plastic and leave 30 minutes in the fridge
  • Put the oven to 160°c
  • Cover the dough with a baking paper and cook for 15 minutes. If you are making the 22 cm size I advice you to put ceramic beans on top of the baking paper. If you don't have ceramic beans you can use rice or some pasta
  • Let the dough cool down in room temperature

Pistachio filling

  • Mix the butter until it is airy
  • Add the rest of the ingredients and mix
  • Use a piping bag to spread the filling into the shortbreads and a spatula to equal it out
  • Cook at 180°c for 10-12 minutes

Fig marmalade

  • Cut the figs in large pieces
  • Add the figs to a saucepan together with the water and lemon juice
  • Drizzle in the sugar and pectin while stirring
  • Let it simmer for 15 minutes
  • Let it cool down slightly before to mix it with a hand blender
  • Keep in the fridge

Fig mousse

  • Cut the figs in big pieces
  • Add the figs to a saucepan together with the lemon and 1 ½ tbsp sugar
  • Let it simmer for 10-15 minutes
  • Put the gelatine sheets to soak in water for 10 minutes
  • Ince the figs are cooked, turn off the heat and mix with a hand blender
  • Add the gelatine to the mixture and stir well
  • Set the mixture in the fridge to cool down completely
  • Mix the whipping cream and the remaining sugar into a firm cream
  • Once the fig mixture is cold, mix it gently with the cream using a spatula
  • Put the mousse in the fridge for 2-3 hours and stir it now and them

Decoration

  • Cut the figs in 8 pieces
  • Chop the pistachios with a knife
  • Use a piping back to add a thin layer of fig marmalade and a spatula to spread it out
  • Use a piping bag to add the fig mousse and remove the excess with a spatula. The mousse should be in line with the edge of the shortbread
  • Add fresh fig pieces on top of the fig mousse and end by drizzling the chopped pistachios on top