FIG, HONEY AND GINGER YOGHURT TART
Recipe Raphaella Frame
2 cups flour ½ cup ground almonds 50g icing sugar 120g unsalted butter 3 eggs 1T milk 1 cup Greek yoghurt 2T honey 2t fresh ginger, grated 8 ripe black figs, halved whipped cream, to serve
To make the crust, place the flour, ground almonds and icing sugar in a food processor and blend to combine. Add the butter and pulse blend until the mixture resembles very fine breadcrumbs. Lightly beat one egg with the milk and add to the food processor with the other ingredients. Blend to form a soft dough, taking care not to over-process. Wrap the pastry in clingfilm and refrigerate for one hour.
Preheat the oven to 180°C. Roll out the pastry to a thickness of about 5mm, between two sheets of wax paper. Press into a lightly greased, 23cm tart tin with a removable base and refrigerate for a further 15 minutes.
For the filling, combine the remaining eggs, yoghurt, honey and ginger in a bowl and whisk until smooth. Pour into the tart case and arrange the fig halves on top. Bake for about 30 minutes until golden brown and set. Allow to cool and serve with whipped cream.