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Vanilla and fig tartlets

Vanilla and fig tartlets

Makes 8 tartlets, 8 cm in diameter

for Bakers
  • Servings8 tartlets
  • Frangipane
    • 100 g water
    • 2 g salt
    • 30 g flour
    • 400 g almond paste
    • 5 g lemon zest
    • 80 g baking margarine
  • To make the pastry shell
    • 150 g sugar
    • 300 g baking margarine
    • 50 g water
    • 500 g fine flour
  • Vanilla mousse
    • 10 g corn starch
    • 2 g vanilla extract
    • 50 g water
    • 500 g Flora plant-based spread
  1. To make the pastry shell
  2. 500 g fine flour
    300 g baking margarine
    150 g sugar
      50 g water

    Mix all ingredients together to make a smooth pastry. Allow the pastry to rest for at least 3 hours in the fridge.

  3. Frangipane
  4. 400 g almond paste
      80 g baking margarine
      30 g flour
    100 g water
        5 g lemon zest
        2 g salt

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

  5. Vanilla mousse
  6. 500 g Flora plant-based spread
      10 g corn starch
      50 g water
        2 g vanilla extract

    Dissolve the corn starch in the water and heat to 50 degrees, add the vanilla and allow to dissolve, then mix in the Flora, beaten to yogurt-like thickness



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 degrees for 18 minutes. Pipe vanilla mousse onto the cooled tartlets, decorate with quartered figs and dust with icing sugar.