Fig, Hazelnut & Lavender Honey Cookie Tart

After the chocolate & praline, apple & caramel, pear & chocolate, raspberry & pistachio, apricot & dulcey versions… here I am again with a new version of my cookie tart (and ultimately one of my favorites)!
Here is a version with fig, hazelnut & lavender honey, a good bridge between summer desserts and autumn desserts. You can, if you prefer, use almonds instead of hazelnuts; they also pair very well with honey and figs. However, I advise you to use only dark chocolate in the cookie, as it helps to balance the sweeter taste of honey and fig.
The recipe, as always, is quite simple, and in case of time constraints, you can replace the lavender honey whipped ganache with whipped cream (also with honey). Finally, be sure to use a good quality honey with a lot of flavor; that’s what gives the tart its originality 😉
 
Equipment :
Oblong ring De Buyer
Saint Honoré nozzle from Buyer

I used the perforated baking sheet & the disposable piping bags from Guy Demarle: referral code FLAVIE10 to enter upon registration for €10 off your first order / commercial collaboration.

Ingredients :
I used the Caraïbes Chocolate and the Ivory chocolate from Valrhona : code ILETAITUNGATEAU for 20% off everything on the site (affiliate).

Shopping list :
75g of softened butter
40g of muscovado sugar or brown sugar
30g of granulated sugar
30g of whole egg
120g of flour
1.5g of baking powder
125g of dark chocolate
70g of hazelnuts
90g of Ivory white chocolate
230g of heavy cream
7g of glucose
60g of lavender honey
270g of fresh figs
1 drizzle of olive oil
 
 
 
 Preparation time: 45 minutes + minimum 6 hours of resting + 25 minutes of baking
 For an oblong tart of 31x11x2cm :

 The dark chocolate & hazelnut cookie base:

 75g of softened butter
 40g of muscovado sugar or brown sugar
 30g of granulated sugar
30g of whole egg
 120g of flour
 1.5g of baking powder
 125g of dark chocolate
 50g of hazelnuts
 
 Mix the softened butter with the sugars.
 
 
 
 Add the egg.
 
 
 
 Then incorporate the flour and baking powder, followed by the dark chocolate cut into small pieces and the roughly chopped hazelnuts.
 
 
 
 
 Roll out the cookie dough in the buttered ring placed on a baking sheet lined with parchment paper.
 
 
 
 If possible, let the dough rest in the fridge for at least 1h30. Then, bake in a preheated oven at 175°C for about twenty minutes. Let cool, then unmold.
 
 
 
 The lavender honey whipped ganache:

 90g of Ivory white chocolate
 65g of heavy cream (1)
 7g of glucose
 25g of lavender honey
 165g of heavy cream (2)
 
 Heat the heavy cream (1) with the glucose. Pour the hot cream over the white chocolate, add the honey, and blend to obtain a smooth and shiny ganache.
 
 
 
 Add the cold heavy cream (2), blend again, then cover with plastic wrap and place in the refrigerator for 1 night (or at least 6 hours).
 
 
 
 The roasted figs with lavender honey and olive oil:

 170g of fresh figs
 1 teaspoon of lavender honey
 1 drizzle of olive oil
 
 Cut the figs in half, add a drizzle of olive oil and a spoonful of lavender honey, and place them in the oven for 25 minutes at 150°C, or until they are tender. Let cool.
 
 
 
 The assembly:

 100g of fresh figs
 20g of hazelnuts
 2 tablespoons of lavender honey
 
 On the cooled cookie base, arrange the roasted and cooled figs, then spread them slightly. Add a drizzle of honey.
 
 
 
 Whip the ganache until it reaches a fairly soft whipped cream texture, then pour it into a piping bag fitted with the nozzle of your choice and pipe it onto the tart.
 
 
 
 
 Finish with pieces of fresh figs, crushed hazelnuts, and again a drizzle of honey before enjoying!
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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