Caramel Fig & Almond Tartlet Recipe
Serves 4 Vegetarian
- 4 sweet pastry tartlet shells ( see recipe for lemon tarts or buy frozen pastry shells)
- 150gr fresh figs chopped
- 150 gr salted almonds chopped
- 50gr chocolate chopped (white or dark)
- 225gr caster sugar
- 290ml water
- 1tsp orange blossom water
- 1/2 tsp almond extract
- 60ml double cream
Make the pastry cases following the lemon tarts recipe & cook for 5 mins more until golden(or bake tart shells according to instructions)
Place the sugar & water in a heavy bottomed saucepan, heat over a low/med heat until the sugar dissolves.
When the sugar has dissolved turn up the heat & boil until it turns a deep amber colour. This can take 10 mins or more.
Do not stir it as it is boiling but swirl it.
Once it has reached the right colour add the double cream & stir it until combined.
Add the orange blossom water & almond extract.
Tip in the figs & almonds, stir to coat well, switch off the heat & cool slightly
When the mixture has cooled stir in the chopped chocolate & pile into the tart cases.
Refrigerate if you can wait & serve with pralines & cream ice cream or yoghurt sorbet.