Smoked Honey-Glazed Fig Tartlet...Smoked Honey-Glazed Fig Tartlet with Bay Leaf Gelato

An exquisite dessert featuring warm smoked honey-caramelized figs atop an olive oil sablé, accompanied by velvety bay leaf-infused gelato and aged balsamic glaze.

Ingredients

Cooking Instructions

1. 01

   To make the gelato, combine whole milk, heavy cream, and bruised bay leaves in a saucepan. Bring to a gentle simmer, remove from heat, cover, and steep for 30 minutes.

2. 02

   Whisk egg yolks and 80g of caster sugar until pale and thick. Reheat the milk mixture, strain out the bay leaves, and slowly temper into the egg yolks while whisking constantly.

3. 03

   Return the custard mixture to low heat, stirring continuously with a spatula until it reaches 84°C (183°F) and coats the back of a spoon. Chill thoroughly over an ice bath, then churn in an ice cream maker.

4. 04

   For the sablé tart shells, pulse flour, almond flour, remaining 40g sugar, and a pinch of salt in a food processor. Add cold butter and olive oil, pulsing until a dough forms. Chill for 30 minutes.

5. 05

   Roll dough to 3mm thickness, cut into 4 tart rings, dock with a fork, and bake at 165°C (330°F) for 14-16 minutes until golden brown. Cool completely.

6. 06

   Brush fig halves with smoked honey. Place on a baking tray cut-side up and broil or torch for 3-4 minutes until bubbling and lightly charred.

7. 07

   Assemble by placing a warm sablé shell on each plate, arranging 4 warm fig halves artfully inside, placing a quenelle of bay leaf gelato beside it, and drizzling with aged balsamic vinegar and flaky sea salt.