- 250 gram cake flour
- 100 gram icing sugar
- 100 gram butter
- 2 eggs
Combine the flour & icing sugar. Rub in the butter.
Add the eggs and gently work till dough comes together.
Wrap dough in cling film and allow to rest minimum 30 minutes in fridge.
Roll out on a lightly floured surface to desired thickness, line tart tin.
Allow to rest in fridge, at 20 mins before baking.
- 94 gram ground almonds
- 94 gram ground hazelnuts
- 188 gram soft butter
- 188 gram castor sugar
- 3 eggs
- 25 gram cake flour
Cream sugar & butter, till pale & light and sugar has dissolved.
Add eggs, mixing well.
Fold in the flour & nuts
Pipe frangipani into lined tart tin, half filling.
Top with fresh figs, halved or quartered, depending on size.
Bake for 30 – 40 minutes at 175 C
Serve with frozen chevre yoghurt
Chevre frozen yoghurt
- 2 gelatine leaves
- 55g milk
- 60g fresh chevre cheese
- 55g buttermilk
- 50g yoghurt
- 100g glucose
- 50g sugar
- 2g kosher salt
- .5g citric acid
Bloom the gelatine
Warm half the milk, whisk in the soften gelatine.
Blend with remaining ingredients, puree till smooth.
Churn in ice cream maker.