The fig tart with crème anglaise is a traditional Italian dessert perfect for summer. The crumbly shortcrust pastry combines with the sweet, juicy flavor of black figs to create an irresistible blend of tastes. The crème anglaise, made with eggs, sugar, milk and vanilla, gives the dessert a delicate creamy texture. Making this tart is a delightful way to enjoy fresh seasonal figs.
Sift the flour into a bowl with the sugar, salt, lemon zest, egg, butter cut into pieces and Port wine; quickly knead by hand, form a ball and place it in the refrigerator for half an hour covered with a cloth.
After this time, butter and flour a 25 cm tart pan.
Roll out the dough to fit a 25 cm diameter pan, creating a raised edge all around. Prick the dough with a fork, cover the surface with parchment paper, place dried beans on top and bake for 30 minutes at 200°C.
Remove from the oven, discard the paper and beans, arrange the figs cut in half on the pastry, sprinkle them with sugar and return to the oven for 15 minutes at 200°C.
Meanwhile, prepare the crème anglaise.
Bring the milk to a boil with the vanilla pod.
Beat the egg yolks with the sugar until they become light and frothy.
Tart pan
Oven
Blender
Bowl
Store in the refrigerator for up to 3 days
The fig tart can be served either warm or cold
Italia
| Energy (kcal) | 206.35 |
| Carbohydrates (g) | 29.13 |
| of which Sugars (g) | 20.43 |
| Fat (g) | 7.6 |
| of which Saturates (g) | 4.15 |
| Protein (g) | 4.37 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.1 |
