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Fig Tarte with a Chocolate Chantilly

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Fig Tarte with a Chocolate Chantilly


  • 1 packet sweet puff pastry
  • 6 fresh figs cut into thin slices
  • 500ml (1pt) double cream
  • 20g (1 oz) butter
  • 20g (1 oz) sugar
  • Pinch of cinnamon
  • 85g (3 oz) dark chocolate, finely grated


  1. Preheat the oven to 200° C., 400° F., Gas Mark 6.
    Roll out the pastry and cut into 12 cm (5") squares, then top with the figs. Dust with sugar and cinnamon and brush with melted butter before baking in the oven for 10-12 minutes. Whip the cream and set aside. Melt the chocolate and fold into the cream. Top each tarte with a generous spoonful of the chocolate cream mixture before serving.

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