{"id":15465,"date":"2017-02-22T10:52:31","date_gmt":"2017-02-22T08:52:31","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15465\/"},"modified":"2022-01-15T10:34:52","modified_gmt":"2022-01-15T08:34:52","slug":"fig-maple-and-white-chocolate-tartelettes","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/fig-maple-and-white-chocolate-tartelettes\/","title":{"rendered":"Fig, Maple and White Chocolate Tartelettes"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">I&#8217;m a little vague about figs. It&#8217;s one of the fruits I simple can&#8217;t decide whether I like or not; sometimes I think it&#8217;s a great fruit, and other times I just can&#8217;t stand the weird texture and taste.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<div id=\"attachment_15467\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15467\" class=\"wp-image-15467\" title=\"Fig, Maple and White Chocolate Tartelettes\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/fig_maple_white_chocolate_tartelettes-\u05d3.jpg\" alt=\"Fig, Maple and White Chocolate Tartelettes\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-15467\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Fig, Maple and White Chocolate Tartelettes <\/strong><\/h4>\n<p dir=\"ltr\">6 tartelettes 12 cm long or eight 7cm round tartelettes<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><div class=\"difficulty_mian\"><\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For cinnamon crust<\/u><u>:<br \/>\n<\/u>150 grams all-purpose flour<br \/>\n100 grams cold butter, cut into cubes<br \/>\n30 grams icing sugar<br \/>\nPinch of salt<br \/>\n1\/2 tsp. ground cinnamon<br \/>\n1 egg yolk<br \/>\n1-2 tbsp. cold water (as needed)<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For white chocolate and maple ganache:<br \/>\n<\/u>200 grams white chocolate<br \/>\n45 ml. heavy cream<br \/>\n1 tbsp. maple syrup<br \/>\n1\/8 tsp. fine salt<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For Chantilly cream<\/u><u>:<br \/>\n<\/u>125 ml. heavy cream<br \/>\n1 tsp. cream stabilizer or instant vanilla pudding mix<br \/>\n1 tsp. sugar powder<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">6-10 figs cut into quarters<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>Cinnamon crust: in a food processor with a steel blade put flour, butter, powdered sugar, cinnamon and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 10-12 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<li>White chocolate and maple ganache: chop the chocolate and put in a bowl.<\/li>\n<li>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.<\/li>\n<li>Cool the ganache at room temperature for two hours or until it reaches paste consistency.<\/li>\n<li>Transfer the ganache into a pastry bag and fill the tartelettes&#8217; crust up to 3\/4 of its height.<\/li>\n<li>Cut the figs into quarters and arrange neatly on top of the ganache.<\/li>\n<li>Chantilly cream: in a bowl of a mixer whip cream, stabilizer and powdered sugar until you get a stable whipped cream.<\/li>\n<li>Transfer the whipped cream into a pastry bag with 1 cm round piping tip and drizzle small mounds in between the figs.<\/li>\n<li>Sprinkle some left-over crumbs of the crust and serve.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\" style=\"text-align: justify;\">\n<li>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.<\/li>\n<li>Instead of maple you can use honey or date syrup.<\/li>\n<\/ul>\n<div id=\"attachment_15466\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15466\" class=\"wp-image-15466\" title=\"Fig, Maple and White Chocolate Tartelettes\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/fig_maple_white_chocolate_tartelettes2-s.jpg\" alt=\"Fig, Maple and White Chocolate Tartelettes\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15466\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I&#8217;m a little vague about figs. It&#8217;s one of the fruits I simple can&#8217;t decide whether I like or not; sometimes I think it&#8217;s a great fruit, and other times I just can&#8217;t stand the weird texture and taste. These tartelettes were made in my liking-figs period, and are a great dessert for fig lovers. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1561],"tags":[1846,2844,1832,1636,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fig, Maple and White Chocolate Tartelettes | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"White Chocolate Tartelettes\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/fig-maple-and-white-chocolate-tartelettes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fig, Maple and White Chocolate Tartelettes | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"White Chocolate Tartelettes\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.lilcookie.com\/fig-maple-and-white-chocolate-tartelettes\/\" \/>\n<meta property=\"og:site_name\" content=\"Lil&#039; 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