Caramelized Fig & Smoked...Caramelized Fig & Smoked Vanilla Tart with Rosemary-Pine Nut Gelato

An exquisite Michelin-caliber dessert featuring warm, honey-glazed figs set atop a delicate smoked vanilla custard, paired with a savory-sweet rosemary pine nut gelato and aged balsamic reduction.

Ingredients

Cooking Instructions

1. 01

   Infuse 250ml milk and 150ml cream with bruised rosemary and toasted pine nuts at 80°C for 20 minutes. Strain through a fine-mesh chinois, whisk with 3 egg yolks and 75g sugar, heat gently to 84°C to create a crème anglaise, then chill and churn in an ice cream maker.

2. 02

   To make the pâte sucrée tart shells: Pulse flour, cold butter, powdered sugar, and 1g salt in a food processor until breadcrumb texture forms. Add 1 egg yolk and mix until dough comes together. Wrap and chill for 1 hour.

3. 03

   Roll dough to 3mm thickness, line four 8cm tartlet rings, prick bases with a fork, and blind bake at 175°C (350°F) for 15 minutes until pale gold. Allow to cool completely on a wire rack.

4. 04

   Heat remaining 200ml cream and 100ml milk with the scraped smoked vanilla bean. Whisk remaining 4 egg yolks with 50g caster sugar, temper with hot cream mixture, and cook slowly to 82°C until thick enough to coat the back of a spoon.

5. 05

   Pour warm smoked vanilla custard into prepared tart shells and chill in the refrigerator for 30 minutes to set softly.

6. 06

   Arrange quartered figs on a heatproof tray, brush generously with wildflower honey, and glaze using a culinary blowtorch or under a high broiler for 2 minutes until bubbling and fragrant.

7. 07

   To serve: Arrange warm caramelized figs elegantly atop each set tartlet, spoon a quenelle of rosemary-pine nut gelato alongside, finish with droplets of aged balsamic vinegar, and sprinkle delicate flakes of Maldon sea salt.