Limoncello fig tart with walnut and rosemary crust
This dessert may not be the most nutritious fare, but it is healthier than a lot of desserts and is okay as a once in awhile dish.
⅓ cup crushed walnuts
2 tbsp sugar
pinch of salt
1 heaped Tbsp chopped rosemary
1 cup minus 2 tbsp whole wheat flour
6 tbsp butter
1 egg, lightly beaten
1 egg
4 egg yolks
¼ cup sugar
1 lemon zest
⅓ cup Limoncello
¼ cup lemon juice
⅓ cup cold cream
10-15 fresh figs
In a food processor, blend walnuts with sugar till completely grounded. Add chopped rosemary, salt and flour and pulse a few more times till well combined. Add butter and blend till it resembles bread crumbs, about 5-10 seconds, finally add the egg and continue to blend till it comes together. Press into a ball, wrap into cling film and leave to rest in the fridge for at least 30 minutes. Preheat the oven to 356F. Roll out the dough with a bit of flour and press evenly into six tartlet tins (about 4 inches wide). Refrigerate for at least 15 minutes before baking. Prick the bottom of the tart, lin…
⅓ cup crushed walnuts
2 tbsp sugar
pinch of salt
1 heaped Tbsp chopped rosemary
1 cup minus 2 tbsp whole wheat flour
6 tbsp butter
1 egg, lightly beaten
1 egg
4 egg yolks
¼ cup sugar
1 lemon zest
⅓ cup Limoncello
¼ cup lemon juice
⅓ cup cold cream
10-15 fresh figs
In a food processor, blend walnuts with sugar till completely grounded. Add chopped rosemary, salt and flour and pulse a few more times till well combined. Add butter and blend till it resembles bread crumbs, about 5-10 seconds, finally add the egg and continue to blend till it comes together. Press into a ball, wrap into cling film and leave to rest in the fridge for at least 30 minutes. Preheat the oven to 356F. Roll out the dough with a bit of flour and press evenly into six tartlet tins (about 4 inches wide). Refrigerate for at least 15 minutes before baking. Prick the bottom of the tart, lin…
