use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Vanilla and fig tartlets
Watch the video below

Vanilla and fig tartlets

Makes 8 tartlets, 8 cm in diameter

For Bakers
  • Servings8 فطائر
  • Frangipane
    • 100 g water
    • 2 g salt
    • 30 g flour
    • 400 g almond paste
    • 5 g lemon zest
    • 80 g Rama Baking Margarine
  • To make the pastry shell
    • 150 g sugar
    • 300 g Rama Baking Margarine
    • 50 g water
    • 500 g fine flour
  • Vanilla mousse
    • 10 g corn starch
    • 2 g vanilla extract
    • 50 g water
  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 31%
    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

     

Method

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.

Related recipes