Fig, Maple and White Chocolate Tartelettes

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I’m a little vague about figs. It’s one of the fruits I simple can’t decide whether I like or not; sometimes I think it’s a great fruit, and other times I just can’t stand the weird texture and taste.

These tartelettes were made in my liking-figs period, and are a great dessert for fig lovers. A cinnamon buttery crust filled with white chocolate and maple ganache, topped with Chantilly cream and lots of figs.

Fig, Maple and White Chocolate Tartelettes

Photo: Natalie Levin

Fig, Maple and White Chocolate Tartelettes

6 tartelettes 12 cm long or eight 7cm round tartelettes

For cinnamon crust:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
30 grams icing sugar
Pinch of salt
1/2 tsp. ground cinnamon
1 egg yolk
1-2 tbsp. cold water (as needed)

For white chocolate and maple ganache:
200 grams white chocolate
45 ml. heavy cream
1 tbsp. maple syrup
1/8 tsp. fine salt

For Chantilly cream:
125 ml. heavy cream
1 tsp. cream stabilizer or instant vanilla pudding mix
1 tsp. sugar powder

6-10 figs cut into quarters


  1. Cinnamon crust: in a food processor with a steel blade put flour, butter, powdered sugar, cinnamon and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 4-5 mm thick and cut out oval shapes large enough to line the baking molds. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
  9. Bake for about 10-12 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
  11. Cool completely at room temperature.
  12. White chocolate and maple ganache: chop the chocolate and put in a bowl.
  13. Add heavy cream, maple syrup and salt and solvents together in the microwave or over double-boiler, until everything is melted and mixture is smooth.
  14. Cool the ganache at room temperature for two hours or until it reaches paste consistency.
  15. Transfer the ganache into a pastry bag and fill the tartelettes’ crust up to 3/4 of its height.
  16. Cut the figs into quarters and arrange neatly on top of the ganache.
  17. Chantilly cream: in a bowl of a mixer whip cream, stabilizer and powdered sugar until you get a stable whipped cream.
  18. Transfer the whipped cream into a pastry bag with 1 cm round piping tip and drizzle small mounds in between the figs.
  19. Sprinkle some left-over crumbs of the crust and serve.


  • Keep the tartelettes in an airtight container for up to 3-4 days in the refrigerator, but they are at their best on the day or two after preparation.
  • Instead of maple you can use honey or date syrup.
Fig, Maple and White Chocolate Tartelettes

Photo: Natalie Levin