24 ounces Shortbread Tart Dough (Almond Flour Variation)
Egg wash, as needed
26 ounces Minted Cheese Mousse (1 lb. 10 oz.)
30 Fresh purple figs
2 1/2 ounces Tart Glaze (Neutral)
1 1/2 fluid ounces Orange juice
Yield: 12 Tarts
1. Roll out the almond Shortbread Tart Dough to a thickness of 1/8 inch (3 millimeters). Using a round cutter, cut circles slightly wider than the tart pans. Line the tart pans with the dough, gently pressing the dough into place.
2. Place paper and pie weights in the shells and bake at 375°F (190°C) until the edges of the tarts are lightly golden, approximately 6 minutes. Remove the paper and weights from the shells, brush the shells with egg wash and bake until golden brown, approximately 12 to 15 minutes.
3. Using a pastry bag fitted with a medium plain tip, pipe the Minted Cheese Mousse into the tart shells. Chill until the filling has set.
4. Slice the figs in half and arrange in pyramid style on the tarts.
5. Combine the neutral glaze with the orange juice and brush the fruit with the glaze.
Egg wash, as needed
26 ounces Minted Cheese Mousse (1 lb. 10 oz.)
30 Fresh purple figs
2 1/2 ounces Tart Glaze (Neutral)
1 1/2 fluid ounces Orange juice
Yield: 12 Tarts
1. Roll out the almond Shortbread Tart Dough to a thickness of 1/8 inch (3 millimeters). Using a round cutter, cut circles slightly wider than the tart pans. Line the tart pans with the dough, gently pressing the dough into place.
2. Place paper and pie weights in the shells and bake at 375°F (190°C) until the edges of the tarts are lightly golden, approximately 6 minutes. Remove the paper and weights from the shells, brush the shells with egg wash and bake until golden brown, approximately 12 to 15 minutes.
3. Using a pastry bag fitted with a medium plain tip, pipe the Minted Cheese Mousse into the tart shells. Chill until the filling has set.
4. Slice the figs in half and arrange in pyramid style on the tarts.
5. Combine the neutral glaze with the orange juice and brush the fruit with the glaze.