The delicious taste, texture and colour of fresh figs are shown off to advantage in this elegant tart. Either greenish-yellow or dark purple-skinned figs can be used. You may peel the figs first if the skin tastes bitter.
Lynn Lewis and Joachim Wahnschaffe
FOR THE BASE
85 g (1/3 cup) caster sugar
90 g (3/4 cup) plain flour
1 egg white
FOR THE FILLING
8 ripe figs
250 g (1 cup) natural yoghurt
1 tablespoon icing sugar
60 ml (1/4 cup) tablespoons orange liqueur
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Directions Preparation:25min › Cook:25min › Extra time:1hour › Ready in:1hour50min
Preheat oven to 180°C. Grease a 22-cm springform tin; line the base with baking paper.
To make the tart base, separate the eggs. Beat the 2 yolks and 1 tablespoon warm water for 3 minutes with electric beaters. Add the sugar and beat until the yolks are very pale and creamy.
Sift the flour onto the egg yolk mixture and fold in carefully. Beat the 3 egg whites until stiff, then fold the meringue into the flour mixture.
Pour the batter in the prepared tin and smooth the surface. Bake for 25 minutes until golden. Remove from tin and place on a wire rack to cool.
Grate the zest of the orange and squeeze the juice. Wash and stem the figs; cut each one into 8 segments. Combine the yoghurt with icing sugar and zest. Combine the orange juice and orange liqueur.
Place the tart base on a serving platter. Drizzle the juice mixture over it, then spread with the sweetened yoghurt. Arrange fig segments on top. Cover the tart with cling wrap and place it in the refrigerator for 1 hour. Remove and serve as soon as possible.
A hot minted chocolate drink goes well with this tart. Place 1 tablespoon mint leaves in a bowl. Boil 250 ml (1 cup) water and pour it over the leaves; let stand for about 10 minutes. Heat 375 ml (1½ cups) milk. Break 100 g (2/3 cup) dark chocolate into pieces; add to hot milk. Stir until the chocolate has dissolved. Strain the mint and add the liquid to chocolate milk. Reheat. Sweeten to taste with sugar.