Goat Cheese Tart With Beet-Poached Fig & Hazelnut… | Laura Chenel
Indulge in a sophisticated fall dessert with Laura Chenel's Goat Cheese Tart, featuring beet-poached figs and hazelnut crunch. Perfect for showcasing local flavors.
Ingredients
- 700g all-purpose flour
- 200g hazelnut flour
- 600g butter, frozen and shredded
- 300g cold water
- 10g salt
- 5g sugar
- 453g Laura Chenel goat cheese
- 375g heavy cream
- 12g gold strength gelatin sheets
- 1.8g agar agar
- Salt, to taste
- 1000g homemade red beet juice, strained (pulp reserved)
- 200g black mission figs, ripe and firm
- 1 pound fig leaves, fresh and cleaned
- 500g grapeseed oil
- 100g beet pulp (reserved from juicing), dehydrated
- 200g hazelnuts, cracked and chopped
- 60g sugar
- 3g salt
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