- Serves: 6-8
- Cook Time: 55 minutes
- Prep Time: 40 minutes
- Effort: medium
For the tart
- 5 sheets filo pastry, each 35x25cm
- 2 tbsp butter, melted
- 100 g roasted hazelnuts, crushed
- 8 figs
- 75 g plain flour
- 75 g caster sugar
- 4 eggs
- 300 ml whole milk
- 100 ml double cream
- 50 ml brandy
- icing sugar, for dusting
For the melted mint ganache
- 450 g dark chocolate, (70% cocoa solids)
- 250 ml double cream
- 4 sprigs mint
- fromage frais, crème fraîche or vanilla ice cream
1. Preheat the oven to 190C/gas 5 and lightly butter a 25cm cake tin.
2. Brush a sheet of pastry with butter and line the tin.
3. Sprinkle over a fifth of the hazelnuts. Brush a second sheet of pastry with butter and lay it over the hazelnuts. Continue this process, building up the layers, until all the pastry and nuts have been used.
4. Trim the pastry with a pair of scissors, leaving a slight overhang.
5. Trim the base of the figs so they stand firm, and make 2 incisions into the top quarter of each fig to make a cross; gently push open.
6. Stand the figs upright on the base of the filo, forming an attractive circle in the tin.
7. Sift the flour into a bowl and add the caster sugar. Stir in the eggs.
8. Whisk in the milk and cream until the mixture is smooth.
9. Stir in the brandy, before pouring the batter into the pastry case. Bake for 45 - 55 minutes, until the batter is golden and set.
10. Meanwhile, place the chocolate in a clean bowl over a saucepan of hot water and heat gently until melted.
11. Pour the cream into a saucepan and add the mint; bring to a simmer.
12. Pour the hot cream through a sieve onto the melted chocolate, pushing the mint to extract the flavour. Stir the cream and chocolate together until smooth and glossy.
13. Remove the tart from the oven and cool slightly before cutting. Dust with icing sugar and serve in slices, with a dollop of ganache and a little fromage frais, crème fraiche or vanilla ice cream.
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