A traditional dessert revisited in a modern key.
A 'decomposed' 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 dessert with an authentic flavour.
Ingredients:
·
250 g flour 00
·
70 g icing sugar
·
100 g cold butter
·
2 egg yolks
·
15 g egg whites
·
2 heaped tablespoons of fig molasses
·
chopped hazelnuts to taste
·
chopped Cosenza dried figs
For the dark chocolate
·
100 g chocolate
·
1 dried fig
·
custard to taste
·
100 g fresh cream
Method:
First melt 30 g of chocolate in a bain-marie.
Brush 4 hemispheres and leave to harden at room
temperature. Once dry, melt the remaining chocolate with 30 g of cream and fill
two hemispheres; add half a dried fig and leave to dry for a couple of hours. Prepare
the custard according to personal taste and leave to cool in the fridge. Place
the flour and icing sugar in a heap on a work surface, add the egg yolks and
chopped butter, start to knead, then add the egg white, molasses and dried
fruit.
If the dough is sticky, add a little flour.
Roll the dough onto the cannoli moulds and bake at
180° for 15 min, 20 max.
Once cold, place them on a plate, add the cream and
fondant.
Whip the remaining cream and decorate as desired.