Loretta Sartori

Presented in 2004

Chocolate and honeyed fig tart

Makes a 20 cm (8 inch) diameter tart

Chocolate shortcrust pastry

140 g (5 oz) unsalted butter, softened

80 g (2¾ oz) icing (confectioner’s) sugar

1 egg (55 g/2 oz)

130 g (4²/₃ oz) plain (all-purpose) flour

25 g (1 oz) cocoa powder

Honeyed fig layer

20 g (¾ oz) unsalted butter

6 medium ripe figs, halved

50 g (1¾ oz) honey

2 g ground cinnamon

Filling

400 ml (14 fl oz) pouring (single) cream (35% fat)

½ vanilla bean, split and seeds scraped

2 eggs (55 g/2 oz each)

1 egg yolk

60 g (2¼ oz) caster (superfine) sugar

Chocolate glaze

150 ml (5 fl oz) pouring (single) cream (35% fat)

100 g (3½ oz) dark bitter chocolate, chopped

Chocolate shortcrust pastry

Using an electric mixer, cream the butter and icing sugar until pale. Add the egg and continue mixing. Sieve the flour and cocoa together, add to the butter mixture and stir until the pastry just comes together. Wrap the pastry in plastic wrap and refrigerate for 1 hour before using.

Honeyed fig layer

In a frying pan, melt the butter, add the figs and then the honey and cinnamon. Toss over high heat until the fruit begins to soften. Transfer to a plate and set aside to cool.

Filling

Bring the cream and vanilla bean and seeds to boiling point in a saucepan. Meanwhile, combine the eggs, egg yolk and sugar. Gradually pour the boiled cream over the egg mixture while continually stirring. Set aside until ready to assemble the tart.

Preheat the oven to 180°C (350°F/Gas 4).

Roll out the pastry on a lightly floured work surface to 3–4 mm (¹/₈–¼ inch) thick and use to line a 20 cm (8 inch) diameter tart tin with 4 cm (1½ inch) sides and a removable base. Refrigerate for 30 minutes.

Line the pastry case with baking paper, foil and weights and blind bake for about 30 minutes to cook the tart case thoroughly. Remove the weights, foil and paper. Remove from the oven and reduce the temperature to 165°C (320°F/Gas 2–3).

Nestle the fig halves into the tart case and pour over the juices. Remove the vanilla bean from the filling, then pour over the figs and bake for up to 1 hour or until set. Remove from the oven and stand until cool.

Chocolate glaze

Boil the cream and pour over the chopped chocolate. Stir gently until dissolved. Pour over the surface of the cooled tart. Refrigerate for 30 minutes or until the glaze is set. Serve the tart at room temperature.

Sizzle, Federation Square, 2008.