Fig Tart With Almond Crumble Ice Cream

Crumbly, nutty ice-cream adds extra crunch to this buttery fig tart. A perfect dessert if youre looking to wow!

The ingredient of Fig Tart With Almond Crumble Ice Cream

• 45g unsalted butter at room temperature
• 45g raw caster sugar
• 45g oven roasted almond meal
• 1 egg lightly whisked
• 8 fresh figs quartered
• 2 tablespoons fig jam warmed
• 225g 1 1 2 cups plain flour
• 1 tablespoon raw caster sugar
• 1 2 teaspoon sea salt
• 1 orange rind finely grated
• 140g unsalted butter chilled chopped
• 2 1 2 tablespoons iced water
• 50g 1 2 cup rolled oats
• 75g 1 2 cup plain flour
• 55g 1 4 cup firmly packed brown sugar
• 2 teaspoons ground cinnamon
• 60g butter chilled chopped
• 50g 1 2 cup flaked almonds
• 2l carton vanilla ice cream softened slightly

The Instruction of fig tart with almond crumble ice cream

• for the crumble ice cream preheat oven to 160c 140c fan forced line a baking tray with baking paper combine oats flour sugar and cinnamon in a bowl add butter use fingertips to rub until mixture resembles breadcrumbs stir in almonds spread over prepared tray bake stirring twice for 15u00a0minutes or until golden and crisp set aside to cool completely reserve 1u20444 cup crumble transfer ice cream to a large bowl fold remaining crumble mixture into ice cream return to carton place in the freezer for 6 hours or until firm
• meanwhile for the pastry process flour sugar salt and rind in a food processor until combined add butter pulse until just combined add water process until dough just comes together turn onto a lightly floured surface shape into a disc cover with plastic wrap place in the fridge for 30 minutes to rest
• use electric beaters to beat butter and sugar in a bowl until pale and creamy beat in the almond meal beat in 1 1 2 tablespoons of the egg until just combined
• turn pastry onto a piece of baking paper use a lightly floured rolling pin to roll out to a 28cm disc transfer pastry on paper to a baking tray spread with almond mixture leaving a 3 4cm border arrange figs over mixture fold pastry over to form a pleated rim brush rim with remaining egg place in the fridge for 15 minutes to rest
• preheat oven to 190c 170c fan forced bake tart for 50 55 minutes or until golden brush with jam stand for 15 minutes serve with ice cream top with reserved crumble

Nutritions of Fig Tart With Almond Crumble Ice Cream

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