How to make a fig caramel tart with cocoa and almond crust
Fig tart that's a work of art and looks the part, courtesy of our kitchen garden cook Melanie Johnson.
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Cooking tools:
- Tart pan
- Kitchen scale
- Oven
- Parchment paper
- Mixing bowl
- Whisk
- Flat-bottomed glass
- Spoon
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Refrigerator
- Chef's knife
- Cutting board
Ingredients
- 135g plain flour
- 40g cocoa powder
- 80g ground almonds
- 80g icing sugar
- A pinch of sea salt
- 150g unsalted butter, melted
- 1tspn vanilla-bean paste
- 130g light-brown sugar
- 130ml double cream
- 75g unsalted butter
- 4tbspn tahini
- 150g mascarpone
- 12 fresh figs, quartered
- A handful chopped pistachios
- A drizzle of runny honey
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