Usually when I come up with a new gluten-free dessert recipe, it takes me a few tries to get it right. This one turned out perfect right away. In fact, this may be one of the best things I have ever made. I made it for my friend Lindsay’s bachelorette party. Lindsay is the most magical and sensual woman I know. Go look at the photos of her latest work and you will see what I mean. I wanted to make her an aphrodisiac dessert to celebrate her coming marriage.
The idea for the flavours came from my husband. During our recent stay at Nolichucky Bluffs B and B, he served me breakfast on the porch of our cabin, looking over the river. He made oatmeal, topped with fresh figs (from the Nolichucky Bluffs’ organic garden) and a crumbled salted almond and dark chocolate bar. I love my husband.
SALTED ALMOND CRUST (GLUTEN-FREE)
The salted almond crust and ganache filling were adapted from this excellent (not gluten-free) recipe
- 1/2 cup almond flour, toasted in a dry pan over medium low heat until golden, then cooled
- 6 Tablespoons butter, cut into tablespoons and softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon salt
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup Brown Rice Flour
- 1/4 cup potato Starch
- 2 Tablespoons Tapioca flour
- 2 Tablespoons Mochi flour (aka sweet rice flour or mochiko flour)
- Preheat oven to 350 degrees.
- In a large bowl, food processor or standing mixer whip the 6 tablespoons of softened butter until creamy.
- Add confectioners’ sugar and salt and whip until smooth.
- Add egg yolk and vanilla and whip until smooth.
- Add brown rice flour, tapioca starch, potato starch, mochi flour and toasted almond flour and combine until mixture forms fine crumbs (this can be done by pulsing a food processor or mixer or using a fork by hand). Pour mixture into 11-inch tart pan with removable bottom.
- With fingers, firmly press crumb mixture into bottom and up side of pan to form even crust. Freeze 10 minutes or until firm.
- Bake crust 25 minutes or until golden brown. Cool completely on wire rack. While the crust cools, make the chocolate filling
DARK CHOCOLATE AND FRESH FIG FILLING
- 1/2 cup heavy or whipping cream
- 1/2 pound bittersweet chocolate, very finely chopped (I just used chocolate chips)
- 3 Tablespoons butter
- 2 pints ripe, fresh figs, washed and dried
- In 3-quart saucepan, heat cream to bubbling on medium. Remove from heat.
- Add chocolate and let stand 1 minute. With rubber spatula, stir gently until smooth.
- Add the butter, 1 tablespoon at a time, gently stirring after each addition until blended. Pour mixture into cooled crust. Gently shake tart pan to create smooth, even top. Refrigerate 30 minutes to set.
- Slice each fig in half lengthwise. Starting with the outside edge of the cooled tart, arrange the figs in concentric circles, cut side up. This works best if the bottom of fig (the rounded plump end) is toward the outside of the tart and the stem side is pointed in.
- Lastly, score the top end of one large, ripe with an x that extends half way down. Gently pull the quarters apart so that the fig looks like and opening flower and place it in the very center. Let stand at room temperature until ready to serve, up to 6 hours.
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