Limoncello fig tart with walnut and rosemary crust

• Produce

  • 10 Figs, fresh
  • 1 Lemon, zest
  • 1 heaped tbsp Rosemary

• Refrigerated

  • 2 Egg
  • 4 Egg yolks

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1 pinch Salt
  • 6 tbsp Sugar

• Nuts & Seeds

  • 1/3 cup Walnuts

• Dairy

  • 1/3 cup 80 cold cream
  • 90 g Butter

• Other

  • ⅓ cup / 80 ml Limoncello
  • 1 cup Minus 2 tbsp/ 170g whole wheat flour

Found on gourmantineblog.com

Description

Ingredients

• ⅓ cup / 45 g crushed walnuts
• 2 tbsp sugar
• pinch of salt
• 1 heaped tbsp chopped rosemary
• 1 cup minus 2 tbsp/ 170g whole wheat flour
• 90 g/ 6 tbsp butter
• 1 egg, lightly beaten
• 1 egg
• 4 egg yolks
• ¼ cup/ 50g sugar
• 1 lemon zest
• ⅓ cup / 80 ml Limoncello
• ¼ cup / 60 ml lemon juice
• ⅓ cup / 80 cold cream
• 10-15 fresh figs

Directions

• In a food processor, blend walnuts with sugar till completely grounded. Add chopped rosemary, salt and flour and pulse a few more times till well combined.
• Add butter and blend till it resembles bread crumbs, about 5-10 seconds, finally add the egg and continue to blend till it comes together. Press into a ball, wrap into cling film and leave to rest in the fridge for at least 30 minutes.
• Preheat the oven to 356F/180C.
• Roll out the dough with a bit of flour and press evenly into six tartlet tins (about 4 inches wide). Refrigerate for at least 15 minutes before baking. Prick the bottom of the tart, line with baking paper top with baking weights and bake for 15 minutes. Remove the weights and baking paper and bake for about another 10 minutes till the pastry is golden brown. Let it cool completely before filling.
• While the pastry is cooling make the filling. Combine Limoncello and lemon juice. Heat a pot with a bit of water. In a heatproof bowl beat the eggs with sugar and zest till well mixed, then place over boiling water and continue to beat till it thickens up a little for a few minutes, pour in Limonecello and lemon juice and beat continuously till it thickens up again. It needs about 8-10 minutes of cooking in total. Remove from the pot and continue to stir till the bowl cools down.
• Beat the cream till stiff peaks and fold into cooled sabayon.
• Fill each pastry case with sabayon and top with fresh fig slices. These tarts are best served fresh but can be made a few hours in advance.