Fig & Lime Tarte
I recently found this tarte in a cooking magazine I sometimes read or get from a local supermarket. THe picture looked so nice and after reading through the recipe I was very interested, this morning I decided to bake it for the lunchclub@work guys there are always very welcoming taste tester… ;o)
220 g flour (i used white spelt)
3 tablespoons caster sugar
juice and zest of 4 limes
200 g sugar
200 g cream cheese
1 tablespoon corn starch
40g pine nuts (optional)
- Cut the butter in little cubes. Add flour, sugar and butter into a bowl with about tablespoons of water. Knead until all forms into a smooth ball. Be careful not to knead to much as the butter will melt in your hands (believe me it will!! LOL wasn’t oo awake this morning)
- If you have time chill the dough in the fridge for some minutes (I didn’t have the time, but put the tarte form into the freezer before I worked with the dough, so this helped too)
- Prepare your tarteform, roll out the dough and place evenly into the from. (I wasn’t able to roll out my dough so I simply placed it into the form and smoothed it around with my hands and fingers till the form was covered evenly – more or less…) Pop tarteform into the freeezer for 30 minutes.
- Meanwhile prepare the filling and preheat your oven to 200°C. Whisk all ingredients for the filling in a bowl until smooth. ( I added about 100g plain yoghurt to the cream cheese).
- Wash and trim figs and cut into halves.
- Fetch your tarteform from the freezer, pour in the filling and place figs on top:
- Bake at 200°C for about 45 minutes or till your filling is no longer wobbly in the middle….
- If you want you can roast some pine nuts in pan till golden brown and sprinkle on top of the tarte when it come sout of the oven. (I skipped that part)