Dalmatinska kolač od smokvi – Dalmatian fig tart
Based on the tart from Croatia’s Dalmatian coast, this fig tart is not only beautiful, but it tastes great too.
Servings
12servings
Servings
12servings
Ingredients
Pastry
Filling
Instructions
Pastry
  1. Rub the butter into the flour, salt and sugar until fine. Mix through the yolk and cream until it all comes together. Alternatively, put the flour, salt, sugar and butter into the bowl of a food processor. Pulse until fine, then add the yolk and cream and pulse a few times more.
  2. Turn onto a lightly floured surface and bring together into one mass. Lay a sheet of plastic wrap onto the work bench. Put the dough in the centre and lay another sheet of plastic over the top. Using a rolling pin, roll the dough into a uniform 27 cm disc, making sure it’s perfectly round with smooth edges and no cracks.
  3. Remove the top layer of plastic, flip the pastry disc over and lay it into a 23 cm loose-bottomed tart tin – with the plastic now on the top side. Carefully peel away the plastic and discard. Gently press the pastry into the base of the tin and up the sides to form an even edge.
  4. Put the prepared tart base into the freezer for 20-30 minutes.
  5. Preheat the oven to 180°C.
  6. Blind bake the pastry case (lay a piece of baking paper on top of the pastry and fill it with weights – I used rice) for 10-15 minutes. Remove the paper and weights and bake for a further 5 minutes. If it puffs up, just prick a hole in the pastry to allow the air to escape.
  7. Take the prepared pastry base out of the oven and set it aside. Reduce the oven temperature to 170°C.
Filling
  1. Put the cream cheese, cream, vanilla, honey and poppy seeds into a small saucepan over low heat. Stir gently until soft and the sugar has dissolved. Add the egg yolk and continue to whisk over low heat for 5 minutes. The mixture must not be simmering or it will scramble!
  2. Pour the still-hot filling into the prepared pastry base, spread it around evenly and top with the halved figs.
  3. Bake for 40-50 minutes, or until the custard is set and a little golden on the edges. Cool completely before removing from the tin.
  4. Serve with cream, ice cream or any sinful accompaniment you desire.