California Fig Orchard and Strawberry Fields Forever

Directions

For the California Fig Perfection

1. Reserve the California Dried Figs Whole and place the remaining ingredients in a pot and warm.

2. Pour the warm liquid over the California Figs cover with lid. Cool to room temperature.

3. Let the California Figs marinate for 4 days in the refrigerator before using them.

For the Tart Dough

1. Cube butter.

2. Add butter, flour, powder sugar, salt, and almond flour to a mixer with paddle.

3. Mix until it looks like sand and there are no more butter pieces.

4. Add eggs and mix until combined.

5. Press dough flat and wrap in plastic. Refrigerate overnight.

For the Tart Filling Cream

1. Cream butter and sugar in stand mixer with paddle until smooth.

2. Add almond flour and mix 1 minute.

3. Slowly add eggs and finish with vanilla extract.

4. Chill overnight, for 12 hours.

For the Strawberry Pastry Cream

1. Heat milk in a saucepan with half of the sugar and the vanilla bean.

2. Mix the remaining half of the sugar and pastry cream powder with the egg yolks in a small bowl until there are no lumps.

3. Temper milk into yolks.

4. Bring to a boil while constantly stirring.

5. Remove from heat and add gelatin.

6. Place in the bowl of a mixer with the paddle attachment and mix for 3 minutes.

7. Add chocolate and mix 10 more minutes.

8. Place in the refrigerator overnight, for 8 hours.

Assembly and Finishing

1. Preheat a convection oven to 350°F.

2. Line tart rings with tart dough. Place 20 grams each of California Dried Figs Diced and California Dried Figs E-Diced in the bottom of each tart.

3. Pipe Tart Filling Cream into each shell just under the top.

4. Bake for 20 to 28 minutes, until golden brown. Cool the tarts and remove them from the rings. Dust with powdered sugar.

5. Pipe bubbles of Strawberry Pastry Cream on each tart.

6. Cut the California Fig Perfection and strawberries and arrange them on the cream. Top with optional gold leaf.

Developer Note