Tarts with fig crème caramel

A dessert with figs! Here are these "Tarts" with fig crème caramel made by our very own Joëlle Néderlants.

The dessert consists of a soft cake topped with crème caramel and served with a red wine sauce and fresh figs.

The varieties of figs

There are hundreds of Italian varieties of Ficus carica, distributed from north to south. Some species are found throughout our territory (the dottato and the brogiotto, for example); the rigato, the fracazzano, and the culummu nero, however, are found only in Salento.

Among the oldest cultivars are the Segalin and Moro di Caneva. Slow Food Presidia are also present: try the dried ones from Prignano Cilento, Atessa, and Carmignano.

When do figs ripen?

When figs ripen (from late June to late September), a distinction must be made between: fioroni, the early figs, which develop from buds the previous autumn; figs from spring buds, which ripen in late summer; and finally, the late cimaruoli, formed from summer buds, usually the sweetest of all.

Recipe Info

• Time 1 hour and 35 minutes plus 8 hours of rest
• Product 4 people

Ingredients

250

215 240 60

30 20 4

4 2

1

Procedure

• Step 1: Place 60 g of sugar and 15 g of water in a bowl. Place over heat and heat until a smooth, golden caramel forms; add 25 g of warm water, mix well, and turn off the heat. Step 2: Distribute the caramel among 4 ramekins. Step 3: Mix 2 eggs and the yolk in a bowl with 30 g of sugar until frothy. Step 4: Bring the milk to a boil with 60 g of cream and 1/2 a split vanilla pod. Step 5: Remove from the heat and pour the cream and milk mixture, straining it through a sieve, onto the egg and sugar mixture. Mix with a whisk. Let cool. Step 6: In a bowl, mix the sunflower seed oil with 30 g of milk, 25 g of sugar, the 00 flour, 2 egg yolks, and the seeds of 1/2 a vanilla pod. Step 7: Whip the remaining 2 egg whites until stiff and add them to the egg yolk mixture, stirring from the bottom up. Step 8: Pour the warm egg yolk mixture into the molds, leaving a little above half, then spread the egg yolk, flour, and egg white mixture over them until the molds are full. Step 9: Bake in a bain-marie at 130°C for 50-55 minutes. Step 10: Pour 250 g of red wine, 100 g of sugar, and 1/2 vanilla pod into a saucepan. Reduce by half to obtain a syrup. Step 11: Remove the cakes from the oven, let them cool, then chill them in the refrigerator overnight. Step 12: Turn the molds over, then top with the red wine syrup and the fresh figs, unpeeled, cut in half.