Fig frangipane tart with spicy chocolate-caramel sauce

March 9, 2015 (Last Updated: January 11, 2019)

Recipe by Novuselelo Mncube

Fig frangipane tart with spicy chocolate-caramel sauce

Serves: 8
Cooking Time: 1 hour 45 minutes

Ingredients

  • Pastry
  • 225g cake flour, sifted
  • 85g icing sugar
  • 100g salted butter, cut into cubes
  • 60ml (¼ cup) ice water
  • Chocolate-caramel sauce
  • 1 x 360g tin Nestlé Caramel Treat
  • 5ml (1 tsp) mixed spice
  • 20g dark chocolate, melted
  • Filling
  • 100g butter, softened
  • 120g castor sugar
  • 4 large eggs
  • 5ml (1 tsp) vanilla essence
  • 300g ground almonds
  • 5 medium figs, halved

Instructions

1

Grease a 35cm x 11cm oblong tart tray.

2

For the pastry, combine the dry ingredients in a bowl. Rub in the cubed butter using your fingers until the mixture resembles breadcrumbs. Add the water and mix until the dough just comes together. Turn out onto a lightly floured surface and knead gently until smooth. Shape into a ball, wrap with cling film and refrigerate to rest, 20 minutes. Preheat the oven to 180°C.

3

For the sauce, mix together all of the ingredients until smooth. Set aside until needed.

4

For the filling, cream the butter and sugar together in a bowl using a hand blender until light and creamy. Add the eggs one at a time, beating until the mixture is smooth and blend in the vanilla until mixed through. Stir in the almonds and set aside until needed.

5

Remove the pastry from the fridge and roll out to about 0,2cm thickness on a lightly floured surface. Layer the dough into the prepared tin, covering both the bottom and sides of the tin. Cut off the overlaps. Prick the base with a fork and bake blind, 15 minutes.

6

Remove the pastry from the oven and arrange the halved figs on top of the pastry. Pour over the filling and bake in the oven until cooked, 35 minutes.

7

Serve the hot tart with the spicy chocolate-caramel sauce.

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