Hazelnut and Fig Tarts
With readymade pastry cases, this dessert becomes a lot simpler than it looks
- Serves:
- 8
- Ready in:
- 60 mins +
Ingredients
- 2 free-range eggs and 2 egg yolks
- 500ml Alpro Hazelnut drink
- 4 heaped tbsp caster sugar
- 4 figs, sliced into rounds
- 8 readymade sweet pastry cases
- 20g toasted hazelnuts, chopped
- 2 heaped tbsp icing sugar
- 50g melted dark chocolate
Method
- 1
Preheat the oven to 180C/350F/Gas 4. Lightly beat the whole eggs, egg yolks and caster sugar in a large bowl.
- 2
Warm the Alpro Hazelnut drink in a small pan until it reaches a gentle simmer, and then stir into the bowl with the egg and sugar mixture. Do not overheat and make sure you mix vigorously when you add the eggs, to avoid curdling.
- 3
Pour this back into the small pan and cook over a low heat until the consistency is smooth and thick, like a custard.
- 4
Place your tart cases on a baking tray and spoon a little of the mixture into each. Pop a fig slice on top of each and dust with a little icing sugar.
- 5
Bake in the oven for 15-20 minutes until the mixture sets and the fig is slightly caramelised.
- 6
Meanwhile, melt the dark chocolate in a glass bowl suspended over boiling water. Top the tarts with the hazelnuts and a smidgen of melted dark chocolate for the finishing touch.
PER SERVING: 14.2g FAT (Excluding extras)
Hazelnut and Fig Tarts was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 free-range eggs and 2 egg yolks
- 500ml Alpro Hazelnut drink
- 4 heaped tbsp caster sugar
- 4 figs, sliced into rounds
- 8 readymade sweet pastry cases
- 20g toasted hazelnuts, chopped
- 2 heaped tbsp icing sugar
- 50g melted dark chocolate
- 1
Preheat the oven to 180C/350F/Gas 4. Lightly beat the whole eggs, egg yolks and caster sugar in a large bowl.
- 2
Warm the Alpro Hazelnut drink in a small pan until it reaches a gentle simmer, and then stir into the bowl with the egg and sugar mixture. Do not overheat and make sure you mix vigorously when you add the eggs, to avoid curdling.
- 3
Pour this back into the small pan and cook over a low heat until the consistency is smooth and thick, like a custard.
- 4
Place your tart cases on a baking tray and spoon a little of the mixture into each. Pop a fig slice on top of each and dust with a little icing sugar.
- 5
Bake in the oven for 15-20 minutes until the mixture sets and the fig is slightly caramelised.
- 6
Meanwhile, melt the dark chocolate in a glass bowl suspended over boiling water. Top the tarts with the hazelnuts and a smidgen of melted dark chocolate for the finishing touch.
PER SERVING: 14.2g FAT (Excluding extras)
With readymade pastry cases, this dessert becomes a lot simpler than it looks
Hazelnut and Fig Tarts was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
