Figgy, Salted Caramel Tart with Cinnamon Yoghurt

I have a fig tree.  A buxom, billowy fig tree.  We have a tumultuous relationship as I do with all my green, leafy friends.  On occasion she has a tanty, hanging her leaves and demanding drinks like a moody alcoholic.  On other days she is the life and soul of the party, sprightly and flirting with the hunky trees across the way.  Lets just say she is a diva, but a lovable one.

The reason I put up with her moods are the plump, juicy, violet figs she delivers daily in the summer. There is something, almost spiritual, about eating fruit, warmed by the sun, directly off the tree.

I urge you, plant a fruit tree and feel the love!

Figs exalt practically everything from the sublime to the stupendous – figs with vanilla and rosewater porridge; fig, labneh, prosciutto and mint flatbread and most deliciously figgy, salted caramel tart with cinnamon yoghurt.

The earthiness and texture of the figs cuts through the sweetness of the salted caramel and is given a little kick by the tart cinnamon yoghurt.

Warning: this dessert is very decadent and if left alone, you may eat the whole thing!

Enjoy, savour and devour!

Ps.  As we are firmly in Autumn, I will have to prune my lady soon.  Any tips?

Do you grow fruit trees?  Which ones do you recommend for the ungreenfinger?

Recipe

Serves 12
Prep time 45 minutes
Cooking time 0-2 hours

1 packet gingernut biscuits / graham crackers, crushed in a food processer to fine crumbs
50g butter, melted
½ cup dessicated coconut
½ tsp cinnamon
1x 395g can sweetened condensed milk or caramel
½ kg greek ygurt, unsweetened
8-10 juicy figs, sliced
cinnamon

If using sweetened condensed milk, remove labels from tins, pierce the top of the tin and place in a pot with water halfway up the sides and simmer for 2 hours on low.  The sweetened condensed milk will thicken and darken to rich caramel.  You can also buy this already cooked in the caramel form.

Mix together biscuit crumbs, melted butter, coconut and cinnamon in bowl and then press into the base of a greased bottomless tart tin.  Refrigerate for 30minutes.  Spread the caramel over the chilled base, layer over the sliced figs, spread over the yoghurt and sprinkle generously with cinnamon.  Chill.  Take out 15minutes prior to serving.

Enjoy, savour and devour!

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