use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Vanilla and Fig Tarlets

Vanilla and Fig Tarlets

Vanilla and Fig Tarlets

Vanilla and Fig Tarlets Recipe from Violife Professional

Vanilla and Fig Tarlets Recipe from Violife Professional

  • Preparation time
    40 minutes
  • Ready In
    1 hour 20 minutes
  • Servings
    8 portions
  • Difficulty
    Hard

Ingredients

  • 500 g fine flour
  • 300 g Planta margarine spread
  • 150 g sugar
  • 50 g water
Frangipane
  • 80 g Planta margarine
  • 100 g water
  • 2 g salt
  • 400 g almond paste
  • 5 g lemon zest
Vanilla Mouse
  • 10 g Corn Starch
  • 2 g vanilla extract
  • 50 g water
  • 500 g Flora Plant cream double 31% fat

Instructions

  1. To make the pastry, place the flour, Planta margarine and sugar into a food processor and blitz until mix resembles fine breadcrumbs. Add 2 brimming dessert spoons of cold water and blitz again until a dough just forms. Turn out onto a floured surface, roll out thinly and line 8 tartlet tins, trim the pastry. Allow the pastry to rest for 15 minutes in the fridge.
  2. To make the frangipane, mix together all the frangipane ingredients in a stand mixer for 5 minutes.
  3. To make vanilla mouse, dissolve the corn starch in the water and heat to below boiling. Add the vanilla extract and allow to dissolve, then mix in Flora plant cream. Beat the mixture until it is a yogurt-like thickness.
  4. Fill the pastry three-quarters full with frangipane and bake at 180 degrees for 18 minutes.
  5. Pipe vanilla mousse onto the cooled tartlets, decorate with quartered figs and dust with icing sugar.