Summer Fig Tarts with “Honeyed” Labneh Chantilly Cream
Posted by Jessica Mckenzie on 4th Jul 2024
Fig Season is just around the corner and these lush fig tarts are the answer to a light and refreshing Summers day treat. Featuring a crisp golden egg free Pâte Sucrée (sweet pastry dough) tart shell filled with a plant based almond frangipane cream, fig preserves, dairy free "honey" labneh chantilly cream and of course in season sweet figs. PANACEGG is the star of this elegant dessert allowing for the signature textures, colour and mouth feel of the tart shell and almond frangipane. Enjoy!
MAKES: 14x3”/7.5cm Tarts OR 1x9.5”/24cm Tart
INGREDIENTS
Pâte Sucrée (sweet pastry dough)
- 4g PANACEGG (whole egg replacer)
- 36g Water
- 2-6 drops Butter Aroma (optional)
- 200g All Purpose Flour
- 70g Confectioners sugar
- 2g Salt
- 30g Almond Meal
- 120g Dairy-Free high fat Margarine (unsalted butter alternative)
Frangipane Almond Cream
- 5g PANACEGG (whole egg replacer)
- 45g Water
- 57g Dairy-Free high fat Margarine (unsalted butter alternative)
- 72g Caster sugar
- Vanilla Bean or extract to taste
- 72g Almond Meal
- 10g All Purpose Flour
- 0.7g Baking Powder
“Honeyed” Labneh Chantilly
- 150g Dairy Free Whipping Cream
- 30-45g Golden Syrup or Vegan Honey alternative
- 150g Strained vegan yogurt. (Strain plain unsweetened soy yogurt overnight until thick)
- 3g Orange or Lemon Zest
- To taste, Orange Blossom Water
Garnishes & Finishing
- Fig preserves
- Neutral Glaze (optional)
- Lemon thyme sprigs (optional)
- Pistachio nuts (optional)
