Sablé breton with roasted figs, white chocolate mousse and port

Sablé breton with roasted figs, white chocolate mousse and port

By
From
PS Desserts
Serves
8
Photographer
Mark Roper

This is a stunning visual feast to finish a dinner party. During summer, I like to substitute fresh berries for figs or even balls of different coloured melons.

Tart shell

Ingredients

Quantity Ingredient
1 quantity Sablé breton, at room temperature
plain flour, for dusting

Method

  1. Preheat the oven to 165ºC. Spray a 22 cm-diameter by 4 cm-high dessert ring with cooking oil spray and lightly dust with flour. Place on a baking tray lined with baking paper.
  2. Lightly dust a work surface with flour and gently press the sablé Breton into a disc. Roll out to 2 cm-thick and large enough to fit the dessert ring. Slide the pastry onto the ring and press it up the sides slightly to form a border.
  3. Bake for 20-25 minutes or until puffed up and golden brown. Allow to cool in the ring. The pastry will sink down slightly as it cools.

Port syrup

Ingredients

Quantity Ingredient
375ml vintage port
200g caster sugar
1 orange, zest finely grated
1 vanilla bean, halved and seeds scraped

Method

  1. In the meantime, make the port syrup. Combine the port, sugar, orange zest and vanilla bean and seeds in a small heavy-based saucepan and bring to a simmer over medium heat. Continue cooking until the syrup has reduced by half. Allow to cool completely (see note), then strain through a sieve, discarding the aromatics.

Roasted figs

Ingredients

Quantity Ingredient
7-8 perfectly ripe figs, (green or black or a combination of both)
caster sugar, for dusting

Method

  1. Increase the oven temperature to 190ºC. Line a baking tray with foil.
  2. Halve the figs and place, cut side up, onto the prepared tray. Dust generously with the sugar. Bake for 10–12 minutes or until soft but not falling apart. While still warm, brush the roasted figs with some of the cooled port syrup (reserve left-over port syrup to serve).

To assemble

Ingredients

Quantity Ingredient
Chocolate mousse, made with white chocolate, chilled
Chocolate curls, made from white chocolate

Technique

Quantity Ingredient
Quenelles

Method

  1. To unmould the tart shell, place on a serving plate and run a small knife around the edge, then gently lift off the dessert ring.
  2. Now begin “building” the dessert by alternating quenelles of mousse with the roasted figs. When the whole surface of the tart is covered, build up in the centre so the dessert has a domed top rather than looking flat like a pizza. Drizzle with the remaining port syrup and decorate with the chocolate curls.

Note

  • Allowing the port syrup to cool ensures that the aromatics infuse well. Also, once cool, any foam or bubbles will not pass through the sieve.

Note

  • You can assemble the tart up to 3 hours ahead before drizzling over the syrup and adding the chocolate curls.
Tags:
PS
Desserts
Philippa
Phillipa
Sibley
sweet
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