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Tartlets with figs, Fossa cheese and walnuts: the perfect recipe

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Nutritional information

225
calories

Tartlets with figs, Fossa cheese and walnuts: the perfect recipe

  • 1 hour
  • Serves 10
  • Medium

Directions

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When I need a dessert, I go down hard. I’m not a light recipe guy: if you want to eat, eat something super greedy or let it go. I don’t want to have feelings of guilt.

So get ready for a sumptuous and decadent dessert, tartlets with figs, Fossa cheese and walnuts. But there is a reason: I recently bought some splendid figs, most likely the last of the season, so I had to make a dessert, as well as a fig salad that you will find published tomorrow, but now let’s think about dessert.

And these cakes are particular, decadent and caloric, but intriguing as a flavor, thanks to the combination created between the sweetness of figs and the savory flavor of Fossa cheese.

Not that it’s new, cheese and figs have been eaten together for centuries, but the idea of ​​translating this flavor into small desserts to be munched on the fly intrigued me.

The recipe is straightforward: it starts with a base of shortcrust pastry flavored with orange peel and ginger and then the canapes are filled with a filling of figs, Fossa cheese, ricotta, and orange peel and walnuts. These are fundamental ingredients to open a bitter glimmer in the tartlets to smooth out all this sweetness.

The final touch is given by cloves, excellent for embellishing the filling and adding elegance to the sweets.

Everything here, below with the recipe and do not forget that if you do not find fresh figs, you can safely use the dry ones, but decreasing the sugar doses of the filling.

Ingredients for figs, Fossa cheese and walnuts tartlets

For 10 tartlets

  • 540 grams of flour
  • 60 grams of powdered sugar
  • 270 grams of butter
  • 4 eggs
  • peel of 1 orange
  • 2 cl of vodka or lemon juice or brandy
  • 1 pinch of salt
  • 1/4 teaspoon ground ginger

For the filling

  • 220 grams of ricotta or robiola
  • 200 grams of Fossa cheese
  • 200 grams of figs, even dried
  • peel of 1 orange
  • 120 grams of sugar
  • 30 grams of cornstarch or rice flour
  • 60 grams of walnuts
  • 2 eggs
  • 4 cl of cognac or rye whiskey
  • 1 teaspoon of ground cloves

How to prepare fig, Fossa cheese and walnut tartlets

The recipe is quite long, at least 1 hour, so take it easy.

Cut the butter into pieces and put half in the blender with the flour, ginger powder, salt and sugar.

Run the mixer until you get a sandy dough.

Now add the rest of the butter and let the kneader make 8 turns to obtain a thicker dough.

Remove from the mixer and pour in the eggs, vodka and knead quickly with your hands: it must become a firm and moist dough, but be careful not to knead it too much or you will melt the butter!

Wrap the pastry in plastic wrap and put it in the refrigerator to rest for 1 hour.

The filling of the tartlets

Peel the figs and cook them with the orange peel, a tablespoon of sugar and 2 tablespoons of brandy, 20 minutes, over low heat, stirring often.

Blanch the walnuts in boiling water to peel them more quickly and then chop them with a knife.

Let the figs cool and then pour them into a bowl with all the other ingredients. Mix carefully.

Take the shortcrust pastry and roll it out quickly with a rolling pin, using cling film or parchment paper as a protective veil to do first and prevent it from sticking.

light shortcrust pastry to make dried fig and pit cheese tartlets

Grease and flour the tartlet molds and place the shortcrust pastry on top, cutting along the edge.

Prick the surface of the pastry with flour and put it in the freezer for 5 minutes.

Delicious tartlets recipe, pastry chef recipes

Take out the cakes, cover with parchment paper, put some beans or weights and bake in the oven at 180 degrees for 15 minutes.

Let them cool and stuff them with the filling of figs, Fossa cheese and walnuts, then cook them for another 20 minutes at 170 degrees.

Before serving the cakes, I recommend letting them cool completely. You can prepare these delicious desserts in advance.

Which wine to pair with fig, Fossa cheese and walnut tartlets?

We choose a sumptuous and spicy wine like the Sagrantino Passito from the Fongoli winery, perfect for resisting the onslaught of all these sugars.

If you want to combine a cocktail, the Black Russian is a natural cure-all.

If you want to combine a spirit, the sweet spices of Nikka Coffey whisky are ideal.

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