Figs – Tarts

Summary

Ingredients

• 300 ml port wine, red
• 60 g suar
• 2 carnation (s)
• 0.25 ¼ vanilla pod (s)
• 3 egg (s), including the yolk
• 125 g butter
• 1 pinch (s) salt
• 300 g puff pastry
• 6 fig (s)
• 1 egg (s), including the yolk
• 20 g suar, finer
• 60 g cane suar, brown
• 1 lemon (s), squeezed
• 60 ml white wine
• 100 ml crème de cassis

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Instructions

1. For the ice cream in a saucepan, bring the port wine to the boil with half of the sugar, the cloves and the vanilla pod. Reduce the heat and simmer for 5 minutes. In the meantime, stir the egg yolks with the remaining sugar and salt with the whisk until creamy, slowly pour in the still hot port wine, stirring constantly. Pour the cream into a metal bowl and peel it off in a water bath to the rose. Pass the cream through a fine hair sieve and let it cool down to 35 ° C, gradually mix in the butter with the mixer. Freeze the cream in the ice cream maker and put it briefly in the freezer again.
2. Roll out the puff pastry on a floured work surface to a thickness of 3 mm and put it in cake molds of approx. 12 cm. Press the dia, cut off the protruding edges (for frozen goods you need a slice of puff pastry per base).
3. If you don`t have any cake molds, cut out circles about 12 cm in diameter. Place these on a baking sheet lined with baking paper and prick several times with a fork and stick on an approximately ½ cm wide border with the egg yolk (cut appropriate strips from the remaining puff pastry). Let the cake bases / dough circles rest on the baking sheet for another 10 to 15 minutes. In the meantime, peel the figs and cut into narrow segments (like an apple) and cover the puff pastry bases.
4. Whether one fig is enough per soil depends on the size of the figs. If in doubt, buy 2 more figs so that you have a reserve, plaster what is left raw.
5. Bake the fig tarts at 200 ° C in a preheated oven for 10 minutes, dust with fine sugar and bake for another 5 to 10 minutes.
6. For the sauce, lightly caramelize the sugar in a saucepan, deglaze with lemon juice, add the fig peel and glaze them briefly. Pour in white wine and cassis and simmer for 10 minutes on reduced heat. Pass through a fine sieve and let cool down.
7. Place the tarts on plates, dust with powdered sugar, put 1 scoop of ice cream in the middle, spread some sauce on the plates and garnish with mint leaves. Serve the rest of the sauce separately.
8. The ice cream will be very creamy and will not harden if you leave it in the freezer for 1 - 2 days. You can easily prepare the sauce the day before.

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