Don't worry today this will be short and sweet and light as well! Sharon left a comment yesterday saying "who needs something light?..." but I think she can handle this one! What about you? Are you up for some fresh cream cheese-fig tartelettes?
These are very fast to make if you happened to have some pastry sweet dough. I had some leftover from when I made these, and that's what I've used. You can use your favourite or even a store bought one.
FIG & CREAM CHEESE TARTELETTE
For the Pastry:
- 1 1/3 cups flour
- 100 gr butter (at room temperature)
- 1/3 cup light brown sugar
- 1 egg yolk
- ¼ tsp vanilla
- ¼ tsp Chinese Five Spice
- ¼ tsp salt
- ¼ tsp baking powder
Cream the butter with the sugar. Add the egg yolk and vanilla and beat more until the they're completely incorporated in the butter-sugar mixture. Mix the flour, salt, baking powder and the chinese five spice, and add to the first mixture. Mix just until all comes together. Form a ball, wrapp in cling film and take to the fridge at least 2 hours. When it's time to use roll the dough and place on little tartelette tart molds or alternatively you can do a big tart. Pierce with a fork and blind bake at 180ºC (350ºF) until it's golden brown.
For the Filling:
- 1/2 cup low fat cream cheese
- 2 tbsp artificial sweetener (or sugar)
- 1/2 cup fig puree (made with peeled figs mashed with a fork)
- More fig puree to use as topping
Mix the cream cheese, sweetener (or sugar) and fig puree until all is combined. Place inside the cooked and cooled tart shells. Cover completely with more fig puree and take to the fridge until eating time!
See how good I am, I've saved you half of one!
I was surprised by the amount of people that left comments saying that they never had a fresh fig! Such a shame they're not available everywhere!... Anyway if you want to give this a try and don't have figs, my friend Linda from the Netherlands made a similar tart using strawberries.
If you think you can deal with about a 1 kg (2lbs) of figs come back tomorrow for some more fun!