The fig tart with crème anglaise is a traditional Italian dessert perfect for summer. The crumbly shortcrust pastry is combined with the sweet and juicy flavor of black figs, creating an irresistible blend of flavors. The crème anglaise, made with eggs, sugar, milk and vanilla, gives the whole dessert a delicate creamy texture. Preparing this tart is a delicious way to enjoy fresh seasonal figs.
Sift the flour and put it in a bowl with the sugar, salt, lemon zest, egg, butter in pieces and port; knead quickly with your hands, form a ball and place it in the refrigerator for half an hour, covered with a kitchen towel
After this time, butter and flour a 25 cm tart pan
Roll out the dough, making a border all around, prick the dough with a fork, cover the surface with a sheet of parchment paper, place some dried beans on top and bake for 30 minutes at 200 degrees
Remove from the oven, discard the paper and beans, arrange the figs cut in half on the dough, sprinkle them with sugar and put back in the oven for 15 minutes, again at 200 degrees
Meanwhile prepare the crème anglaise
Bring the milk to a boil with the vanilla bean
Beat the egg yolks with the sugar until they are well frothy
Tart Pan
Oven
Blender
Bowl
Store in the refrigerator for up to 3 days
The fig tart can be served either hot or cold
Italia
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| Energy (kcal) | 199.75 |
| Carbohydrates (g) | 33.73 |
| of which Sugars (g) | 23.37 |
| Fat (g) | 6.4 |
| of which Saturates (g) | 3.66 |
| Protein (g) | 2.64 |
| Fiber (g) | 1.22 |
| Sale (g) | 0.04 |
