Smoked Rosemary Honey &...Smoked Rosemary Honey & Roasted Fig Tartlet

An elegant avant-garde dessert featuring a crisp pistachio sable crust, filled with a velvety whipped goat cheese and white chocolate mousse, topped with warm, rosemary-infused smoked honey-roasted figs.

Ingredients

Cooking Instructions

1. 01

   To make the pastry, combine ground pistachios, flour, powdered sugar, and a pinch of salt in a bowl. Rub in the cold cubed butter with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and bind the mixture into a smooth dough. Wrap in plastic film and chill for 30 minutes.

2. 02

   Preheat your oven to 170°C (340°F). Roll out the dough to 3mm thickness between two sheets of parchment paper. Line six 8cm perforated tartlet rings with the dough. Prick the bases with a fork and freeze for 15 minutes. Bake blind for 15 minutes until lightly golden, then remove the rings and cool completely.

3. 03

   For the mousse, whip the room-temperature goat cheese and vanilla bean paste until completely smooth. Slowly fold in the cooled melted white chocolate. Gently fold the whipped heavy cream into the mixture in three stages to maintain a light, airy structure. Transfer to a pastry bag fitted with a round nozzle and chill for 20 minutes.

4. 04

   Increase oven temperature to 200°C (400°F). In a small bowl, whisk together the smoked honey and lemon juice. Toss the halved figs in this mixture, ensuring they are well coated. Place the figs cut-side up on a baking sheet lined with parchment, tucking the rosemary sprigs between them. Roast for 10-12 minutes until caramelized and tender. Set aside to cool slightly.

5. 05

   To assemble, pipe the chilled goat cheese mousse in a smooth spiral inside each cooled tartlet shell. Arrange four warm roasted fig halves elegantly on top of each mousse layer.

6. 06

   Drizzle the residual warm, rosemary-infused smoked honey syrup from the roasting tray over the figs. Garnish with a sprinkle of crushed pistachios and a delicate pinch of Maldon sea salt flakes just before serving.