This classy dessert combines filo, hazelnuts and figs in brandy cream batter, served with minty chocolate ganache.
Pre-heat the oven to 190 dg C (gas 5). Butter a circular tin approx. 10 inch x 5inch.
Brush each filo sheet with butter and line the tin, sprinkle with the hazelnuts and cover with a further layer of filo, continue this process building up the layers.
With a pair of scissors trim the pastry leaving a slight overhang. Trim the base of the figs so they stand firm, and make two incisions at the top quarter of the fig to form a cross, opening and revealing the figs slightly. Stand the figs upright on the base of the filo, forming an attractive circle in the tin. Sift the flour into a bowl and add the castor sugar. Add the eggs and gradually add the milk to form a smooth batter, whisk until all the milk and cream and allspice has been incorporated, before adding the Brandy. Stir well.
Gently pour the batter mix into the filo pastry case. Place into the oven for 45 –55 mins, or until the batter has set and is golden. Meanwhile place the chocolate in a clean bowl over a saucepan of hot water and melt gently. Place the cream and the mint into a saucepan and bring up to the simmer. When the cream and chocolate are ready, pour the cream through a sieve into the chocolate pushing the mint to extract the flavour.
Stir the cream and chocolate together until well incorporated, and sauce like. Remove the tart from the oven and allow to cool slightly before cutting. When ready serve with the melted minty ganache. Present this dish with a quenelle of fromage frais, crème fraîche or vanilla ice cream. Dust lightly with the icing sugar.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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