A Tart with Figs and White Chocolate Lime Cream

by Agne Petroseviciute June 1, 2020

I have bought Rococo: Mastering the art of chocolate years ago and the book has been maturing in the bookshelf like a bottle of vintage port for me to open it an inhale all the beautiful imagery of Chantal Coady, the rebellious punk girl of the chocolate world. Every single recipe is worth exploring and I have hopes I will revisit this book during the winter months when all of us is much in need of rich chocolate treats.

Ingredients

White chocolate Lime Cream:

100 g white chocolate.

Melt and set aside.

Zest of 1 lime and 1 lemon
125 g lemon and lime juice
40 g caster sugar.

Mix together and cook in a bain-marie until sugar dissolves.

2 large eggs, beaten

Add to custard base and heat until it reaches 70 C.

Sieve and pour on top of white chocolate little by little, whisking constantly. Chill for 6 hours or overnight.

For the pastry:

140 g plain flour
15 g Valrhona cocoa powder
40 g icing sugar
a pinch of salt

Sift into a bowl.

90 g chilled unsalted butter, diced

Rub into flour.

1 egg yolk
1 tsp iced water

Mix into the flour and butter mixture. Wrap in plastic film. Chill for 1 - 2 hours. Roll out and line a greased tin. Prick with fork. Blind bake at 180 C for 10 minutes and 5 minutes more without the beans.

8 ripe figs, cut or sliced, mixed with sugar or maple syrup.

Fill with White Chocolate Lime Cream and top with chopped figs and put under the grill for 4 - 7 minutes until figs have browned.