Enjoy these tarts warmed with a scoop of homemade ice cream. Divine.
Mix flour and salt in a bowl with nuttelex or oil and rub together with hands till mixture resembles bread crumbs. Add egg yolk and and a minimal amount of ice water until you can gather the dough into a ball. Shape it into a ball, wrap in plastic, and refrigerate for 1 hour.
After the hour has passed, roll out and line individual tart tins that have been greased and floured. Prick all over with a fork, and place in freezer for at least half an hour.
In the meantime, blitz the cashews in a food processor. Add maple syrup, lavender flowers, egg, and vanilla extract, pulsing until mixed.
Preheat oven to 180c. Remove crust from freezer, line dough with foil, and fill with dried beans or baking weights (holds dough down and prevents from bubbling up during baking). Bake for 20-25 minutes, just until the borders turn pale gold. Remove from oven, remove weights and foil, and set aside.
Now delicately spread the cashew mixture into pre cooked pastry shells. Slice figs lengthways and arrange fig slices in a fan slightly overlapping into a circle. Sprinkle with 2-3 tablespoons of sugar or a drizzle of maple syrup. Bake for approximately 30 minutes, until the figs are slightly darkened, and oozing.
Remove from oven, and drizzle evenly with the warmed honey. Sprinkle with additional lavender flowers. Serve with vanilla ice cream, cashew cream or goats curd.
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