Derick’s Tart

Recipe by: Derick van Biljon
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Derick’s Chocolate and Fig Tart


2.5 cups (350g) All purpose flour – chilled
1 Teaspoon salt
1 Tablespoon granulated white sugar
1 cup (226g) Cold butter, cut into 1,5cm cubes
1/4 – 1/2 cup (80-120ml) ice water

    1. Keep everything cold and work quickly: In a food processor, pulse the flour, salt and sugar until mixed. Add the butter and blitz till the mixture resembles coarse meal (about 15 seconds) Continue blitzing while pouring 1/4 cup (60ml) ice water into the feeding shoot – till the dough just comes together when pinched – add remaining water if needed. You should still have small clumps of butter visible in the dough. This all happens fairly quickly so more doing and less thinking.
    2. Turn the dough out onto a work surface and gather into a ball – do not knead the dough and be quick about it. Divide the dough into two parts, flatten into discs, wrap in click film and refrigerate for 30min to an hour (This will re-chill the butter and allow the gluten in the flour to relax)
    3. TIP: Use Parmesan cheese instead of sugar to make a delicious savoury pastry


100 g unsalted butter, softened
75 g (⅓ cup) caster sugar
2 eggs
1 egg yolk
1 tsp vanilla extract165 g(1⅓ cup) almond flour
2 eggs
1 egg yolk2 tbsp plain flour
75 g dark chocolate, chopped and melted
8  fresh figs cut in half

    1. Heat the oven to 180 degrees. Combine the butter and sugar in the bowl with an electric mixer and beat until light and fluffy.
    2. Add the eggs, one at a time and beating well between each. Then add the yolk and vanilla and beat well.
    3. Stir in the almond meal and the flour then stir in the chocolate until the mixture is smooth.
    4. Spoon into the pastry case then gently press the fig halves over the surface of the tart.
    5. Bake for 45-50 minutes or until the filling is set.
    6. Remove from the oven, brush with warm a glaze if you like and allow tart to cool in the tin.
    7. Remove and serve with clotted cream or creme fraiche.

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