Ingredients
Equipment
Method
- Prepare the dough: Cut the cold butter into small pieces. Add it to a mixing bowl along with the flour, sugar, salt, vanilla sugar (or vanilla extract), baking powder, and egg. Using dough hooks, mix until the dough begins to come together. Use your hands to bring the dough into a smooth ball.Wrap the dough and refrigerate for 30 minutes.
- Roll Out the Dough: After chilling, take the dough out of the refrigerator. On a floured countertop, roll the dough to approximately ¼-inch thickness. Use it to line a tart or pie pan, trimming any excess edges as necessary. Personally, I prefer rolling out a larger piece of dough to cover the entire tart pan, pressing it into place, and then using my rolling pin to trim off the excess dough along the edges.
- Docking: When blind baking your tart crust, gently prick the bottom with a fork (this is called “docking”) to allow steam to escape and prevent the crust from puffing up or forming bubbles.
- Refrigerate: I always freeze or refrigerate my dough in the cake or tart form for a minimum of 30 minutes. Sometimes, I also like to prepare this ahead of time, cover it, and freeze it to pull out on bake day.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Line your tart crust with parchment and fill with pie weights. Bake 15–25 minutes until lightly golden. Let cool completely.
- Soak the Figs: While the crust bakes, slice your fresh figs and soak them in sweet cream sherry wine. Let them soak until the crust is baked and cooled.
- Line with Chocolate: Melt the dark chocolate and brush it all over the cooled crust. This keeps it crisp and adds a delicious chocolate surprise in every bite. Chill until set.
- Make the Filling: Whip the heavy cream until fluffy. In a separate bowl, mix sugar and yogurt until smooth. Gently fold in the whipped cream and lemon juice.
- Assemble the Tart: Drain the figs well. Arrange them to cover the bottom of the crust. Pour the yogurt filling over the figs and smooth the top.
- Garnish & Chill: Garnish with extra fresh figs and mint if you like. Chill the tart for a minimum of 2 hours before serving so it sets beautifully.
Nutrition
Notes
- Choose a thick yogurt without an artificial taste — it makes a big difference.
- For best results, use a kitchen scale for accurate measurements-this makes a big difference in dough consistency.