Lemon pastry filled with white chocolate mascarpone and topped with honey roasted fresh figs. If ever you need a winning dinner party dessert or party crowd pleaser, these crisp, creamy and fruity pastries should do it.
Course: Afternoon Tea, Dessert
Keyword: figs, honey, mascarpone, pastry, tarts, white chocolate
250gspelt flour(I used half wholemeal and half white)
1grated zest of an organic lemon
25gcaster sugar(I used cardamom sugar)
Figs and Filling
1tbspwell flavoured honey(I used thyme honey)
100gvanillary white chocolatechopped (I used Green & Blacks)
Whiz the flour, salt, butter, lemon zest and sugar in a food processor until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients with your fingertips.
250 g spelt flour, 1 pinch sea salt, 90 g unsalted butter, 1 grated zest of an organic lemon, 25 g caster sugar
Add the egg and a couple of tablespoons of cold water & whiz again. Or if doing by hand, mix into the pastry crumbs with a round-bladed knife until the mixture comes together to form a dough.
Gather the dough together with your hands and form a ball. Flatten it into a disk, wrap in a plastic bag and pop into the fridge for half an hour to firm up.
Whilst the pastry is resting, set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Roll the pastry to the thickness of a pound coin and cut out circles to fill ten x 10cm tart tins. Firmly press the pastry into the cases.
Bake at for about 15 minutes until just golden. Set aside to cool.
Figs & Filling
Quarter the figs and place into a greased ovenproof dish.
Dot a little knob of butter over each quarter, then drizzle with a little thyme honey.
10 g unsalted butter, 1 tbsp well flavoured honey
Roast in the oven for 15 minutes.
Melt the chocolate in a bowl suspended over a pan of hot water. Set aside to cool a little.
100 g vanillary white chocolate
Stir the mascarpone, then add to the chocolate and stir until smooth.
250 g mascarpone cheese
Divide the chocolate mixture between six of the tart cases (leaving 4 to do something else with).
Top with 2 or 3 fig quarters and some of the syrupy juice.
The pastry and figs both take fifteen minutes to bake, so you can cook them in the oven at the same time.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.