{"id":22684,"date":"2026-08-25T11:25:41","date_gmt":"2026-08-25T09:25:41","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/black-fig-tartlet\/"},"modified":"2026-08-25T11:26:02","modified_gmt":"2026-08-25T09:26:02","slug":"black-fig-tartlet","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/black-fig-tartlet\/","title":{"rendered":"Black Fig Tartlet"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A creation that combines <strong>black figs, almonds, and vanilla<\/strong> in a tartlet format, using different techniques to bring the whole dish together.<\/p>\n\n<p class=\"wp-block-paragraph\">The recipe starts with a <strong>white almond sabl\u00e9e<\/strong>, topped with an <strong>almond cream<\/strong> and a <strong>FROTZ black fig compote<\/strong>, flavored with Bourbon vanilla from Madagascar.<\/p>\n\n<p class=\"wp-block-paragraph\">A tartlet made with a <strong>white shortcrust pastry base<\/strong>, almond cream, and a filling of <strong>FROTZ black fig compote<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">Vanilla and almonds round out the ingredients listed in the recipe, complementing the black fig as the main fruit component.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A creation that combines black figs, almonds, and vanilla in a tartlet format, using different techniques to bring the whole dish together. The recipe starts with a white almond sabl\u00e9e, topped with an almond cream and a FROTZ black fig compote, flavored with Bourbon vanilla from Madagascar. A tartlet made with a white shortcrust pastry &#8230; <a title=\"Black Fig Tartlet\" class=\"read-more\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/black-fig-tartlet\/\" aria-label=\"Read more about Black Fig Tartlet\">Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22683,"template":"","recipe-category":[],"class_list":["post-22684","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"White Shortcrust Pastry for Tartlets\n240 g butter \n130 g powdered sugar\n60 g almond flour\n100 g egg\n4 g fine salt\n530 g soft wheat flour\n10 g Madagascar vanilla paste\n\n\nWhite Tart Shell 130 g white sabl\u00e9e dough for tartlets\nas needed cocoa butter\n\nAlmond Cream for Tartlets\n100 g butter \n100 g almond flour\n100 g powdered sugar\n15 g all-purpose flour\n50 g egg\n15 g Frangelico\n\n\nFig Compote 13.68 g sucrose\n0.8421 g NH pectin\n22.63 g FROTZ black fig pulp\n5.26 g sugar \n3.16 g liquid glucose 38DE\n0.4211 g GOLD gelatin sheets (200\u2013230 Bloom)\n0.0526 g Madagascar Bourbon vanilla beads","recipe_steps":"<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"8kbslx\" data-start=\"1268\" data-end=\"1304\">White Shortcrust Dough for Tartlets<\/h3>\n<p data-start=\"1306\" data-end=\"1377\">Cream the butter in the KitchenAid mixer using the paddle attachment along with the powdered sugar.<\/p>\n<p data-start=\"1379\" data-end=\"1424\">Add the solids and mix gently.<\/p>\n<p data-start=\"1426\" data-end=\"1488\">Add the egg and mix until the mixture is smooth, then set aside.<\/p>\n<p data-start=\"1490\" data-end=\"1535\">Roll out to <strong data-start=\"1500\" data-end=\"1508\">2 mm<\/strong> using a pasta machine and freeze.<\/p>\n\n<h3 data-section-id=\"1bieklf\" data-start=\"1537\" data-end=\"1568\">White Tart Shell<\/h3>\n<p data-start=\"1570\" data-end=\"1673\">Cut the strips and discs to the desired size: <strong data-start=\"1621\" data-end=\"1630\">31-cm<\/strong> strips and <strong data-start=\"1651\" data-end=\"1672\">10-cm-diameter<\/strong> discs.<\/p>\n<p data-start=\"1675\" data-end=\"1708\">Assemble the tartlets and freeze them.<\/p>\n<p data-start=\"1710\" data-end=\"1885\">Cook from frozen with a weight on top at <strong data-start=\"1750\" data-end=\"1795\">160 \u00b0C for 8 minutes with the vent open<\/strong>. Remove the weight and continue cooking at <strong data-start=\"1838\" data-end=\"1884\">160 \u00b0C for 10 minutes with the vent open<\/strong>. <\/p>\n<p data-start=\"1887\" data-end=\"1919\">Let it cool, then remove it from the pan while it's still warm.<\/p>\n<p data-start=\"1921\" data-end=\"2022\">Brush with melted cocoa butter to keep out moisture, and store in a dry place, tightly covered.<\/p>\n\n<h3 data-section-id=\"1l6rboe\" data-start=\"2024\" data-end=\"2048\">Almond Cream<\/h3>\n<p data-start=\"2050\" data-end=\"2108\">Mix all the ingredients and emulsify thoroughly.<\/p>\n<p data-start=\"2110\" data-end=\"2137\">Use as needed.<\/p>\n\n<h3 data-section-id=\"1jglp6k\" data-start=\"2139\" data-end=\"2171\">Homemade Fig Compote<\/h3>\n<p data-start=\"2173\" data-end=\"2211\">Mix the sucrose with the NH pectin.<\/p>\n<p data-start=\"2213\" data-end=\"2290\">Separately, heat the <strong data-start=\"2239\" data-end=\"2268\">FROTZ black fig pulp<\/strong> together with the glucose.<\/p>\n<p data-start=\"2292\" data-end=\"2420\">Heat to <strong data-start=\"2301\" data-end=\"2310\">40 \u00b0C<\/strong> and stir in the sucrose-pectin mixture. Bring to a boil and boil for <strong data-start=\"2385\" data-end=\"2397\">1 minute<\/strong>, stirring constantly. <\/p>\n<p data-start=\"2422\" data-end=\"2441\">Add the vanilla.<\/p>\n<p data-start=\"2443\" data-end=\"2504\">Remove from the heat and melt the pre-soaked gelatin.<\/p>\n<p data-start=\"2506\" data-end=\"2522\">Let it set.<\/p>","recipe_related_product":[20926,20837],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Black Fig Tartlet - Frotz<\/title>\n<meta name=\"description\" content=\"A creation that combines black figs, almonds, and vanilla in a tartlet format, using different techniques to bring the whole dish together. 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