Recipe for fig dream with nut crunch and caramel
Beautiful and delicious tart with chocolate mousse, caramel filling, and rings.
We have the recipe from the talented pastry book author Ditte Julie Jensen’s book: “Winter Dreams – the scent of Christmas and New Year“. She writes the following about the recipe:
“An irresistibly delicious tart with a buttery shortcrust pastry, chewy caramel filling, and a chocolate mousse that melts in your mouth. The tart is extra good with a steaming hot cup of coffee on a crisp winter day.”
The recipe serves 8-10 people, depending on just how much cake you crave.
Ingredients
GOLDEN CHOCOLATE MOUSSE
- Gelatin Sheets 1 leaf
- 100 gram Gold chocolate
- 200 gram Whipping Cream
SHORTCRUST PASTRY
- 150 gram Wheat Flour
- 60 gram Powdered Sugar
- 75 gram Butter soft
- 2 pcs. Egg Yolk
CARAMEL FILLING
- 80 gram Cane Sugar light
- 60 gram Butter
- 60 gram Whipping Cream
- 21 gram Honey
- 100 gram Hazelnuts
- 50 gram Almonds
MOREOVER
- jam 1 jar good fig jam
- 100 gram Sugar white
- Pistachios
- Green sorrel
Instructions
GOLDEN CHOCOLATE MOUSSE
- Soak the gelatin in plenty of cold water for 20 minutes.
- Chop the chocolate coarsely and place it in a deep bowl.
- Heat the cream until just below boiling.
- Pour the very hot cream over the chocolate and stir gently until all the chocolate has melted.
- Immediately add the drained, soaked gelatin to the chocolate cream and mix together.
- Pour the mixture into a long silicone mold (by Ditte Julie mold) and place it in the freezer for at least 3 hours or preferably overnight.
- Crumb flour, powdered sugar, and soft butter until it resembles bread crumbs.
- Quickly gather the dough with the egg yolks.
- Stop kneading as soon as the dough is uniform.
- Place the dough in a freezer bag, flatten it a little, and refrigerate for at least 1 hour.
- Pour sugar, butter, cream, and honey into a pot and bring to a boil.
- Let it boil down to a golden caramel, but not too thick.
- Remove the pot from heat and chop hazelnuts and almonds finely.
- Knead the tart dough briefly together and then roll it out to a thickness of 2-3 mm on a lightly floured surface.
- Place the dough in a long tart tin and remove excess dough.
- Fill the uncooked tart with the caramel filling and bake it at 190 degrees Celsius (374 degrees Fahrenheit) (convection) for 20-25 minutes.
- Let the tart cool completely in the tin.
- Melt the sugar in a pan.
- When the sugar has melted and looks like caramel, transfer it to a silicone mat and shape into a ball—it may take some time before the caramel is cool enough to shape.
- Pull a little bit of caramel and twist it around something round (I use cake plastic around a candle).
- Once the caramel has set, carefully remove the twist from the candle.
- Repeat until you have the desired number of twists.
- Spread a bit of fig jam over the tart.
- Release the chocolate mousse from the mold and place it on top of the tart.
- Garnish with finely chopped pistachios, caramel twists, and wood sorrel.
