Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

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

Serves 8

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.

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