Roast Fig & Honey Tart
Notes: Halve the recipe and pop one half of pastry packet back in the freezer.
Tip: pastry and figs can be baked ahead of time and assembled when ready to serve.
Mud plate kindly supplied by Casa Carboni, our favourite Barossa Enoteca
- 375g packet Carême All Butter Puff Pastry, defrosted
- About 12 medium sized figs
- 500g thick Greek yoghurt (strain if not thick)
- ¼ cup honey
- ½ cup chopped nuts (almonds or pistachios)
- ¼ cup mint leaves
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Preheat oven to 200c fan-forced (220 non-fan). Line a baking tray with baking paper.
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Place both pieces of pastry on baking tray lined with baking paper, place another piece of baking paper on top followed by a baking tray. Bake at 200c fan-forced (220 non-fan) for 10 minutes, reduce oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 10 minutes. Remove top tray and baking paper and return to oven for a further 10 minutes until golden brown. Set pastry to one side to cool.
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Place the chopped nuts in the oven and roast for 5 minutes. Add the coconut chards to the nut tray for the last minute (please watch as the coconut will toast very quickly).