Tartlets with cheese mousse and caramelized figs. A creamy finger food appetizer: looks like a sweet but instead is salty. Is’ a mousse of squaquerello enclosed by a brittle shell of shortcrust pastry, accompanied by the sweetness of the caramelized figs. For the recipe I was inspired by a finger food by Luca Montersino, replacing the pastry short crust and salted with slightly modifying the stuffing: These tartlets were snapped. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only. Have a good day!
Doses for 20 tartelettes of 6-8 centimeters in diameter:
400 grams of shortcrust pastry, Click for the recipe here
350 grams of caramelized figs
FOR MOUSSE SQUAQUERELLO
150 grams of squaquerello or stracchino
80 ml of cream
salt and pepper
4 grams of gelatin (2 sheets)
60 grams of butter
Preheat the oven to 180 degrees static. Prepare the brisée pasta and let it rest in the refrigerator for at least an hour. Grease and flour the molds, then roll out the shortcrust in 3 mm thick (you will be very easy if the roll out between two sheets of parchment paper) and coat the molds. Bake in the oven for 15-20 minutes-white (putting a piece of parchment paper on top of each tartlet and pulses). When are golden, remove from oven and cool on a wire rack.
While the tartlet baking, prepare the cream: put the gelatine in cold water for ten minutes, then pour the cream into a pan, the squaquerello and butter and boil lightly, remove from heat, combine the gelatin well squeezed, Stir to dissolve well, season with salt and pepper and allow to cool, then conservar in refrigerator until cream firming (about an hour).
Fill the tartellette with the squaquerello cream with the help of a sac à poche and garnish each tartelletta with half a caramelized fig and a little of its syrup.