Fig and Camembert Tarts - flour

Method

• Method:
• Pre-heat oven to 350 degrees.
• Dice butter and add to a Cuisinart with flour and salt.
• Pulse gently until it is like damp sand.
• Very slowly pour enough iced water in to bring the dough together.
• Cover in saran wrap and refrigerate for half an hour.
• Grease a 9" tart pan with removable base.
• Lay pastry on top gently, press into all corners, trim off excess.
• Prick base all over with a fork.
• Chill in fridge while making filling.
• Gently heat the cream on the stove with the thyme, Dijon mustard, salt and pepper.
• Drop Camembert pieces into cream.
• Remove from heat while cheese melts.
• Blind bake the pastry crust by lining it with greaseproof paper, pouring in either dry beans or rice, and cooking in oven for 8-10 minutes.
• When just below boiling point, break up the Camembert using your fingers and drop it into the cream.
• Turn off the heat and allow the cheese to melt.
• While the tart is blind baking, crack 4 egg yolks and 1 whole egg into a bowl and slowly pour the cream mixture over them, stirring all the time so as not to cook the eggs with the hot liquid.
• Season well with salt and plenty of black pepper.
• Cut the figs in half.
• Turn the oven down to Pour the mixture into the pastry case and place the 8 fig halves cut-side up.
• Make sure this is done in a way that when the tart is sliced, each portion has its own fig.
• Place the pastry case back into the oven and cook for 20- 25 minutes, or until the mixture has set.
• Once cooked, leave to cool for about half an hour before slicing and serving with the vinaigrette.
• Prepare the dressing while the tart is cooking.
• Chop the hazelnuts and the parsley.
• Combine in a bowl with the Dijon mustard, lemon juice and red wine vinegar.
• Season with salt and pepper before slowly adding in the olive oil, mixing all the time until smooth, then drizzle over tart.