Tenina’s Toffee Crusted Fig and Marzipan Tart - Thermomix Recipes from Steph

Tenina’s Toffee Crusted Fig and Marzipan Tart

Recipe by Tenina

Pastry NEED:

100g toasted almonds

50g sugar

130g unsalted butter, cubed and frozen

1tsp vanilla essence

½tsp cinnamon

Pinch salt

210g plain flour

1 egg yolk

1-2tbsp ice cold water

Place toasted and cooled almonds with sugar into Thermomix bowl and mill for 10 seconds on speed 8.

Add butter, essence, cinnamon, and salt and mix for 5 seconds on speed 7.

Add remaining ingredients and with dial set to closed lid position mix for 10 seconds on Interval speed.

Turn out onto lightly floured Silicone mat and knead into a tight disc.

Place disc into flan tin with removable base and with floured hands press out and up edges to fully line tin. Place in freezer while you prepare the filling.

Vanilla Scented Marzipan NEED:

130g sugar

1 whole vanilla bean

130g blanched almonds

1tbsp cornflour

1 small egg white

DO:

Place sugar and vanilla bean into Thermomix bowl and mill for 10 seconds on speed 8.

Add almonds and mill a further 10 seconds on speed 8.

Add cornflour and egg white and mix together for approximately 30-40 seconds on speed 5, scraping down sides of bowl if necessary.

When marzipan has formed a reasonable dough, turn out onto corn floured silicone mat and roll out using rolling pin. Lay on top of lined flan tin and cut excess away. (Reserve excess.)

Fig Tart NEED:

Enough fresh figs to line flan dish of choice when quartered

250g mascarpone cheese

1 egg

15g raw honey

Reserved Marzipan

Fig Tart DO:

Place figs carefully on top of marzipan, arranged cut side up centrically.

Place remaining ingredients into Thermomix bowl and mix for 8 seconds on speed 7. Spread over figs.

Bake in preheated 180ºC oven for 30-35 minutes until just wobbly in centre. Leave in oven to cool. Chill before topping with toffee.

Toffee Crust NEED:

150g caster sugar

50g honey

Enough water to dampen sugar

Toffee Crust DO:

Place all ingredients into heavy based pan and heat to a medium temperature stirring only occasionally.

When all sugar has dissolved, increase heat to high and bring to the boil without stirring.

Remove toffee from stove when it has reached the hard ball stage and is caramel in colour. Drizzle over completely cold tart and allow to set.

I know, I know, a little lengthy, even fiddly, but oh so worth it in the end…yes the rear end!

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