Fig - yoghurt

Fig - yoghurt

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
40g unsalted butter, chopped
40g icing sugar
40g ground almonds
10 figs, peeled and sliced
5 tablespoons honey

White topping

Quantity Ingredient
100g greek-style yoghurt
15g icing sugar

Method

  1. To make the base, follow the recipe for shortcrust pastry, but do not bake. Preheat oven to 180°C.
  2. To make the white topping, mix together the yoghurt and sugar.
  3. To make the colour topping, mix the butter, icing sugar and ground almonds using an electric mixer until smooth. Spread the mixture onto the upper part of the chilled pastry and arrange the fig slices on top. Drizzle with honey. Bake for 20 minutes then set aside to cool.
  4. Spread the yoghurt on the lower half of the base and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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