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GSABO - S2- Ep3 - Recipes

Fig and Raspberry Tart

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Pastry:

  • 250g flour, all purpose
  • 100g icing sugar
  • 60g flour, hazelnut
  • 90ml butter, unsalted
  • 1/4 tsp salt
  • 2 eggs, large
  • 50g hazelnuts, ground

Filling:

  • 125ml milk, full cream
  • 50g sugar, granulated
  • 1/2 tsp vanilla extract
  • 2 eggs, large
  • 1 1/2 tbsp corn flour
  • 1 tbsp butter, unsalted
  • 50ml cream, heavy
  • 1 bay leaf

Tart:

  • 10 figs, fresh, ripened
  • 1 cup raspberries, fresh
  • 2 tbsp fig preserve
  • 1 tbsp water

Decoration:

  • 500g sugar
  • 50ml water
  • 50g corn syrup

Preparation method

Pastry:

  • Preheat oven to 180 C
  • In a mixer, combine flours, hazelnuts, sugar, butter and salt
  • Mix together to form a breadcrumb consistency
  • Add one whole egg and one egg yolk (reserve the egg white)
  • Mix until incorporated
  • Turn out onto a floured surface and bring together to form dough
  • Refrigerate until ready to use

Filling:

  • Combine the milk, bay leaf and vanilla extract in a saucepan and bring to the boil
  • Reduce heat and continue to stir
  • In a heatproof bowl, combine the corn flour, sugar, 1 whole egg and egg yolk
  • Whisk until light and fluffy
  • Pour in half of the hot milk and whisk vigorously
  • Return mixture to saucepan and bring back up to the boil
  • Continue to stir until thickened and remove from heat, discard bay leaf
  • Stir in the butter and allow mixture to cool completely
  • Beat the heavy cream to from stiff peaks
  • Fold heavy cream into mixture

Tart:

  • Remove pastry dough from fridge
  • On a floured surface, roll out to a circle about 30cm in diameter
  • Gently place dough into 24cm pastry tin, allowing some dough to hang off the sides
  • Use a fork to prick holes into the bottom of the pastry
  • Refrigerate for 10 minutes
  • Blind bake tart for 20 minutes
  • Remove and allow to cool
  • Gently pour filling into the tart shell
  • Arrange the fruit on top, to decorate as desired
  • Gently heat fig preserve in saucepan with water
  • Use to glaze the fruit

Decoration:

  • Place ingredients into saucepan and stir until combined
  • Heat up the sugar syrup to 300 C
  • Allow to cool over a water bath to 275 C
  • Use sugar syrup to create sugar decorations
  • Place decorations on top of tart