Fig and Almond Custard Tart

 

Ingredients

For the Crust:

2 cups old-fashioned rolled oats

1 cup crushed almonds or almond flour

4 tbsp (½ stick) unsalted butter, at room temperature

2 tbsp white sugar

1 tbsp grated orange zest

½ tsp cardamom pdr

¼ tsp fine sea salt

3 large egg whites

For the Custard:

1½ cups mascarpone cheese

1 large egg, plus 3 large egg yolks

½ cup white sugar

½ tsp orange blossom water/ orange essence

Grated zest of 1 orange

¾ cup heavy cream

10–12 Mission figs, pitted and sliced 1/8 to ¼ inch thick

2 tbsp turbinado sugar

For the Whipped cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ¼ tsp orange blossom water
• ¼ tsp cardamom pdr
• Fig glaze
• 1 cup fig jam
• 2 tbsp white sugar
•  ¼ cup almond liqueur
•  2 tbsp fig balsamic vinegar

Instructions

To make the crust, grind the oats and almonds in a food processor until broken down but still a little flaky. Add the butter, white sugar, orange zest, cardamom, and salt. Pulse several times until the butter is evenly incorporated into the oat mixture.Add the egg whites and pulse until a slightly wet and crumbly dough is formed.

Press the dough ¼ inch thick into the bottom and up the sides of a 10-inch nonstick tart pan with a removable bottom. There may be a little bit of excess dough. Set the tart on a rimmed baking sheet and place in the freezer until ready to bake.

To make the custard, preheat the oven to 350 degrees F.

In a bowl, whisk together the mascarpone, whole egg and egg yolks, white sugar, orange blossom water, and orange zest until smooth. Add the cream and whisk until fully incorporated. Pour the batter into the frozen tart crust. Bake the tart for 30–35 minutes, or until it is partially set.

Carefully remove the tart from the oven and decoratively place the fig slices on top. Sprinkle the entire top with the turbinado sugar. Return the tart to the oven, being careful not to disturb the filling, and bake for another 15–20 minutes, until the filling is set and firm. Remove from the oven and let cool completely.

To make the topping, whip the cream, powdered sugar, orange blossom water, and cardamom together until soft peaks form. Set aside.

To make the fig glaze, in a small saucepan, bring the fig jam, white sugar, liqueur, and vinegar to a boil and allow to thicken, about 5 minutes. Set aside.

To assemble, remove the cooled tart from the pan by pressing up on the bottom and removing the rim. Cut into 8–10 slices. Place a slice of tart on each plate. Spoon a dollop of whipped cream on top of the tart. Drizzle on a little bit of fig glaze. If desired, garnish with a flower on top.