Earl Grey Fig Tart
Earl grey fig tart with a gentle scent~ Earl grey scent~ Let me introduce this one that makes you plump every time you chew. I borrowed the idea of Park Chul-soo, the master of Western snacks, and made it. It's a fig tart that gives you a variety of flavors, including crunchiness, savory taste, and subtle scent.
0 serving
Within 0 minutes
서현마미
Ingredients
  • Gravity powder
    120g
  • almond powder
    30g
  • Sugar powder
    40g
  • Butter
    120g
  • egg
    25g
  • Salt
    1little
  • Butter
    110g
  • a faraway party
    100g
  • almond powder
    120g
  • egg
    60g
  • Gravity powder
    20g
  • semi-dried figs
    8ea
  • Water
    140cc
  • a faraway party
    60cc
Cooking Steps
STEP 1/8
Shall we make a crispy tartji first? Place the flakes on a sieve in a bowl, add cold butter and mix as if cutting with a scraper. If you keep cutting and mixing the butter, the butter becomes as small as a mung bean. Then mix it with both hands to make it look like a soboro.
STEP 2/8
Add the beaten eggs and mix them with a scraper to form a lump. Place the dough in a plastic bag and let it rest in the refrigerator for at least an hour.
STEP 3/8
Remove the top of the fig and prepare it, boil it slightly in a pot with water and sugar, then add the figs and boil it down for another 5 minutes. Then take out the figs and prepare them in half.
STEP 4/8
All I have to do is make almond cream. Gently beat the butter at room temperature in a bowl, then add sugar and mix thoroughly. Put the almond powder on a sieve and mix it evenly with a whisk,
STEP 5/8
Add beaten eggs and mix thoroughly. When the dough is smooth, add sifted Korean wheat and ground Earl Grey leaves and mix with a rubber spatula.
STEP 6/8
Put the finished cream in a piping bag and put it in the refrigerator for a while, take out the rest of the tart paper and push it with a rolling pin to make it about 3mm thick. You have to gently sprinkle the powder on the floor and dough so that it doesn't stick.
STEP 7/8
Cover the pushed tart paper with the mold, press the bottom and sides with your hands to adhere, and organize the edges well. Using a fork, dab the bottom and squeeze 70-80% of the almond cream. Flatten the top of the cream and place the reduced figs on top. Bake for 30 to 35 minutes in a preheated oven at 180.
STEP 8/8
The tartji is overcooked. It should be a nice brown color, ^^
Mix the wheat, almond powder, sugar powder, and salt and place them in a sieve 3 times. Cut the butter on the tartare into cubes and leave it in the refrigerator until just before use. Tartzee's eggs are also kept cold in the refrigerator. Place the cream butter and eggs at room temperature in advance to let them cool off. Prepare Earl Grey tea leaves by grinding them finely in a grinder.
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