A traditional dessert revisited in a modern key.
A " deconstructed " tart where dried figs marry perfectly with dark chocolate, creating a captivating contrast of flavours. All enhanced by the special touch of fig molasses.
A gourmet desserts with an authentic flavour.
250g 00 flour
70 g icing sugar
100 g cold butter
2 heaped tablespoons of Fig molasses
chopped hazelnuts to taste
dried figs of Cosenza Dop in pieces
For the fudge:
1 dried fig
custard to taste
100 g fresh cream
First, melt 30 g of chocolate in a water bath.
Brush 4 hemispheres and leave to harden at room temperature; once dry, melt the remaining part of the chocolate with 30 g of cream and fill two hemispheres;
add half a dried fig and let it dry for a couple of hours.
Prepare the custard according to personal tastes and leave to cool in the fridge.
Arrange the flour and icing sugar in a fountain on a work surface, add the egg yolks and the butter cut into pieces, start kneading, then add the egg white, molasses and dried fruit.
If the dough is sticky, add a little flour.
Roll the dough on the special cannoli molds and bake at 180° for 15 min, 20 max.
Once cold, place them on a plate, add the cream and the fondant.
Whip the remaining part of the cream and decorate as desired.