Provence fig tart

Early autumn is fresh fig season and Chef Stefan Rose showcases this seasonal treat in his elegant Provence Fig Tart. The Candia Professional Whipping Cream and Candia butter ensure the highest quality with an authentic French flair! Watch Chef Stefan in action on Candia Professional UK Instagram.

Step 1 - Make Sablé, sheet out and freeze

240g Candia butter
180g icing sugar
4g salt
60g ground almonds
100g eggs + 0.4g egg yellow colour powder, blended into eggs
60g soft flour 1
350g soft flour 2

Combine butter and sugar on mixer briefly with paddle attachment. Add all ingredients apart from soft flour 2. Mix lightly. When just combined, add flour 2 and mix briefly until just combined. Divide and sheet out on the machine in 500g balls.

Step 2 - Prepare sablé pastry, bake tarts, make & add almond cream and fresh fig, bake tarts

198g Candia butter, 20-22C˚
158g icing sugar
198g almond powder (fine)
20g potato starch
2g green anise (blitzed to a powder – optional, can replace with citrus or vanilla)
188g eggs
60g Candia UHT whipping cream

Mix together the Candia butter and icing sugar on low speed until smooth (1-2 mins). Scrape down. Mix again another 20 seconds.

Sieve together the almond powder, potato starch and green anise then add to the butter and mix on low speed to combine (30 secs), scrape bowl.

Slowly add in the eggs while mixing on low speed. Scrape bowl.

Slowly add the Candia UHT whipping cream while mixing on low speed. Scrape bowl.

Pipe into tarts. Add slice of Fig, Bake @ 160C˚ 4/5 100% humidity, for 15 minutes.

Step 3 - Prepare crème Pâtissière, chill & fill tarts

400g milk
100g Candia UHT whipping cream
1 vanilla pod + 1g vanilla seeds
90g caster sugar
20g cream powder (can replace with milk powder)
20g Gelcrem hot SOSA (using this product ensures that the product can freeze very well if needed)
10g cornflour
90g egg yolks
30g cocoa butter
28g gelatine solution (4g gelatine powder mixed with 24g water) or 2 sheets of gelatine
40g Candia Butter
20g mascarpone

Heat the milk, Candia UHT whipping cream and the vanilla togehter, clingfilm and infuse for 20 minutes. Pass & return to just below the boil.

Whisk together sugar, cream powder, Gelcrem, cornflour and egg yolks, whisk in hot cream in two additions, then cook for 2 minutes while boiling. Remove from heat.

Off the heat, whisk in each component in this order: cocoa butter, gelatine, Candia butter, mascarpone. Blend with stick blender until silky smooth. Blast chill. Blend before using to ensure silky smooth.

Step 4 - Make fig confit

410g fig puree
4 chopped fresh figs
50g lemon juice
135g caster sugar
27g trehalose
6g NH pectin

Mix the sugar, trehalose and pectin. Warm puree & lemon juice to the 50C˚. Whisk in sugar/pectin. Add chopped figs. Bring to boil and boil for 2-3 mins until figs are soft. Pipe into moulds. Freeze.

Step 5 - Make the spary glaze, add onto fig confit

1000g Neutral Glaze (we use Valrhona Absolu Cristal Glaze)
100g Water
Vanilla extract 10g
2g exhausted vanilla seeds

Boil together, spray hot onto the frozen fig confit.

Step 6 - Make Vanilla Chantilly cream, chill, whip and pipe onto tart

700g Candia UHT whipping cream
90g caster sugar
1 vanilla pods
1g vanilla seeds
115g mascarpone
56g gelatine solution (8g gelatine powder mixed with 48g water, or 4 sheets of gelatine)

Mix together 200g Candia UHT whipping cream, caster sugar, vanilla and bring to the boil.

Pass the mascarpone and gelatine solution through a fine sieve. Place into a jug.

Blend in the remaining 500g Candia UHT whipping cream and chill overnight.