Pistachio Fig Tartlets Food
CHOCOLATE-PISTACHIO FUDGE TART
Provided by Giada De Laurentiis
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature.
- For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve.
- Serve with whipped cream if desired.
VANILLA PISTACHIO FIG TART
A lovely multi-season tart using fresh figs, pistachios, lemon zest, and a hint of vanilla.
Provided by Jules B.
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray four 3 3/4 inch (9.5 centimeter) tart pans with cooking spray.
- In food processor, process nuts and vanilla bean to a fine texture. Sift flour and confectioner's sugar together, and add to nuts; pulse to combine. Add egg, egg white, butter, brandy, and lemon zest. Pulse to combine. Slice 6 figs into 3/4 inch (2 centimeter) thick slices, and stir into batter. Divide batter into tart pans. Cut remaining figs into thin slices, and arrange over batter in each tart pan.
- Bake until tarts are set and golden brown, about 40 minutes. When cool, sprinkle with additional confectioner's sugar.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 50.2 g, Cholesterol 61.8 mg, Fat 21.4 g, Fiber 6.5 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 165.5 mg, Sugar 37.8 g
FIG TARTLETS
Take just five ingredients and you've got a dessert with real wow factor- you can prepare the pastry and fruit ahead too
Provided by Mary Cadogan
Categories Dessert
Time 40m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking sheet with baking parchment. Divide the pastry into 6 pieces. Roll out each piece to the thickness of a £1 coin and cut into a 11-12cm round, using a cutter or saucer as a guide. Place on the baking sheet and mark 1cm in from the edge, taking care not to cut right through the pastry. Fork over the pastry inside the marked line.
- Slice each fig and arrange, overlapping, inside the marked line of the tartlets. Brush with the butter and sprinkle with icing sugar. Can now be chilled for up to 5 hrs. Bake for 18-20 mins until the pastry is crisp and golden on the edges.
- Warm the jelly in a small pan, brush over the tartlets, then dust with more icing sugar. Serve warm from the oven or at room temperature, with Pistachio ice cream (see 'Goes well with...') or crème fraîche.
Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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- In a medium saucepan, combine the figs with the water, sugar, cinnamon, nutmeg, cloves, lemon juice and zest and a pinch of salt and bring to a boil. Simmer the figs over moderately low heat until tender and the liquid is thick and syrupy, about 40 minutes. Transfer the mixture to a food processor and puree. Let cool.
- In a food processor, pulse the pistachios until finely ground. Transfer the nuts to a large bowl and add the flour, sugar, baking powder and lemon zest. Add the butter and stir with a wooden spoon until combined; it may be necessary to knead the dough with your hands. Add the whole egg, egg yolks and vanilla and stir or knead until evenly combined. Break off one-third of the dough and flatten it into a disk. Pat the remaining dough into another disk. Wrap both pieces in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 350°. Spray an 11-inch fluted tart pan with a removable bottom with vegetable oil cooking spray. Press the larger disk of dough into the bottom and up the sides of the tart pan to form an even 1/4- to 1/3-inch-thick crust. Trim off any excess. Spread the fig filling over the crust. Roll out the smaller disk between 2 sheets of wax paper to a 12-inch round about 1/4 inch thick. Remove 1 sheet of the wax paper and invert the top crust over the filling. Press the edges together to seal and trim off any excess. Chill the tart for 15 minutes.
- Bake the tart in the center of the oven for 50 minutes, or until golden, covering the top with foil if the edge becomes too brown. Let the tart cool for 30 minutes, then carefully remove the fluted ring. Let the tart cool completely before serving.
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