Caramelized Fig Tartlet with...Caramelized Fig Tartlet with Bay Leaf Gelato & Smoked Honey

A sophisticated multi-textured dessert featuring warm almond pastry filled with spiced fig compote, brûléed fresh figs, herbal bay leaf gelato, and a drizzle of applewood-smoked orange blossom honey.

Ingredients

Cooking Instructions

1. 01

   To prepare the gelato base, bring milk, heavy cream, and bruised bay leaves to a simmer in a saucepan. Remove from heat, cover, and steep for 30 minutes before straining.

2. 02

   Whisk 2 egg yolks with 50g granulated sugar until pale. Gradually temper with warm bay leaf cream, return to saucepan, and cook over low heat until it coats the back of a spoon (82°C/180°F). Chill completely and churn in an ice cream maker.

3. 03

   Make the pastry: Pulse almond flour, powdered sugar, cold butter, and 1 egg yolk in a food processor until dough comes together. Chill wrapped for 30 minutes.

4. 04

   Roll pastry out to 3mm thickness and line four 4-inch tartlet rings. Blind bake at 175°C (350°F) for 12 minutes until light golden brown.

5. 05

   Dice half the halved figs and cook in a small pan with 20g granulated sugar until a thick compote forms. Divide compote evenly into the baked pastry shells.

6. 06

   Arrange remaining fig halves cut-side up atop the compote. Sprinkle generously with remaining sugar and torch with a culinary blowtorch until deeply caramelized.

7. 07

   Infuse orange blossom honey with cold applewood smoke using a smoking gun, or warm gently with a pinch of smoked salt.

8. 08

   Plate warm tartlets with a rocher of bay leaf gelato, garnishing with toasted pistachios, flaky sea salt, and a drizzle of smoked honey.