Fig strudel tart with goat's cream cheese
This open fig strudel has a tangy note thanks to the goat's cream cheese.
Pomegranate tart
The pomegranate tart by Julian Kutos and Maja Florea makes for a stunning finale.
Shortcrust pastry
| Ingredients (1 servings) | ||
|---|---|---|
| 150 | g | Butter |
| 100 | g | Granulated sugar |
| 1 | Egg | |
| 1 | teaspoon(s) | Vanilla sugar |
| 1 | pinch | Salt |
| 1 | dash | Cointreau |
| 270 | g | Wheat flour T480 |
| 30 | g | Ground almonds |
| Butter | ||
| Sugar | ||
Mascarpone and vanilla cream
| Ingredients (1 servings) | ||
|---|---|---|
| 30 | g | Wheat flour T480 |
| 30 | g | Corn starch |
| 500 | g | Whole milk |
| 1 | Vanilla pod | |
| 100 | g | Egg yolk (approx. 5 pieces) |
| 120 | g | Sugar |
| 500 | g | Mascarpone |
| 6 | g | Gelatine |
| 30 | g | Water |
In addition
| Ingredients (1 servings) | ||
|---|---|---|
| 2 | Pomegranates | |
| Honey | ||
| Vodka | ||
Shortcrust Pastry
- Butter and sugar a 28-cm tart tin.
- Knead all ingredients into a smooth dough, sifting the flour and almonds first.
- Roll out between two sheets of baking paper to about 4 mm thick, then chill until firm.
- Preheat oven to 180°C using the fan setting.
- Peel off baking paper, turn out the chilled dough over the tin, gently press into shape, and trim excess.
- Place baking paper on the dough and blind-bake with beans or flour for 15–20 minutes.
- Carefully remove blind baking material and cool completely.
Mascarpone Vanilla Cream
- Whisk a splash of cold milk with cornstarch and flour.
- Beat egg yolks and sugar in a bowl.
- Scrape out the vanilla pod; simmer pod and pulp with remaining milk.
- Add the milk, cornstarch, and flour mixture; bring to a boil while stirring constantly until thickened. Stir in egg yolk mixture. Chill.
- Remove the pips from the pomegranate, discarding bitter white pith. Marinate seeds with honey and vodka.
Fill the Tart
- Whip cold mascarpone until creamy. Soften gelatin in cold water, then melt gently with a splash of water.
- Fold gelatin and chilled cream into mascarpone. Pour into cooled tart. Top with marinated pomegranate seeds and refrigerate before serving.
