The Little Chocolate Cookbook by Sue Quinn

Author:Sue Quinn [Sue Quinn]
Language: eng
Format: epub
Published: 2021-11-29T00:00:00+00:00

FIG AND FRANGIPANE CROUSTADES WITH COCOA AND LAPSANG SOUCHONG SYRUP

This elegant dessert is based on a recipe in Tamasin Day-Lewis’s excellent cookbook The Art of the Tart. In her version, Tamasin uses pipe tobacco in the syrup, but here we have smoky notes of lapsang souchong tea instead. It works a treat, turning a simple tart into something exceptional.

SERVES 6

8 large sheets filo [phyllo] pastry, each sheet measuring roughly 30×38cm/12×15in

60g/2¼oz unsalted butter, melted

6 ripe purple figs

caster [superfine] sugar, for sprinkling

FOR THE FRANGIPANE

40g/1½oz caster [superfine] sugar

20g/¾oz ground almonds

½ tsp cornflour [cornstarch]

40g/1½oz unsalted butter, softened

FOR THE SYRUP

150ml/5fl oz freshly boiled water

1 lapsang souchong teabag

50g/1¾oz caster [superfine] sugar

1 Tbsp cocoa powder

cream of your choice, to serve

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