The Agrisicilia team
Ingredients
250 g of flour 00 or 0
125 g cold butter, lightly salted, cut into small pieces
60 g of fine granulated sugar
40 g of Muscovado cane sugar (or, alternatively, Demerara quality) a pinch of salt
1 egg
the seeds of half a Bourbon vanilla bean or half a teaspoon of extract
For the vanilla custard
200 ml of whole milk
50 ml of fresh liquid cream
the zest of an organic, untreated lemon
75 g egg yolks (about 4, from medium eggs)
75 g of granulated sugar
the seeds of a Bourbon vanilla bean or a teaspoon of extract
360 g of Extra Jam of White Figs
Tart with vanilla cream and extra white fig jam is a tasty, fresh and simple dessert to make.
Perfect for breakfast or as a snack, the Tart with vanilla cream and white fig extra jam is made up of a delicate salted caramel-flavored shortcrust pastry shell, which creates a nice contrast with the sweetness of the white figs and vanilla, and encloses a soft layer of vanilla custard and tufts of soft white fig extra jam. The extra jam of white figs is delicate and with a sweet taste, making this tart perfect for pairing with sweet straw and liqueur wines. Tart with vanilla cream and extra jam of white figs will appeal to adults and children and is excellent as a dessert after a meal on hot summer evenings.
Instructions
In a planetary mixer, with the leaf, or by hand and on the work surface, mix the flour with the cold butter cut into pieces and the vanilla, until the mixture is sandblasted. Add the sugars and salt and then the egg and work briefly, without heating the ingredients, until you obtain a homogeneous mixture which comes away from the walls of the planetary mixer or from your hands. Form a loaf, wrap in food film and let it rest in the refrigerator for at least 5 hours. Once the time has elapsed, roll out the shortcrust pastry with a rolling pin, on a lightly floured work surface, to a thickness of about 3 mm and cover the mold, thus making the base of the tart. With the prongs of a fork, prick this bottom. Transfer to the refrigerator for at least 30 minutes. Bake in white, with the bottom of the tart lined with parchment paper and weights or dried legumes, bake at 170°C for about 35 minutes. In the last 10 minutes of cooking, remove the weights or legumes and continue cooking. Take it out of the oven, let it cool and turn it out of the molds only when the shell is very cold. Transfer to plate or platter.
Meanwhile, prepare the custard.
In a saucepan, bring the milk to the boil with the cream and lemon zest. With an electric whisk, beat the egg yolks with the sugar, vanilla and starches until you obtain a light and frothy mixture, add to the milk mixture and mix with a whisk, by hand, only when small volcanoes have formed: in in this way the whipped egg will not touch the bottom and in a minute, stirring, your cream will be ready. Remove the lemon zest. Cover immediately with contact food film and blast chill in the freezer or in a bain-marie of water, salt and ice until it reaches room temperature. Transfer the cream into a sac à poche with a lined spout and fill the bottom of the tart. Transfer the jam into another sac à poche with a smooth spout and make big "polka dots", as shown in the photo.
Decorate with untreated flowers or fresh figs.
Final result
