Did I ever tell you that fall is my favorite season? Not only because I love the colorful nature but also because so many of my favorite vegetables and fruits come in season – just like figs. I know that you sometimes get them all year round but I make it my mission to eat mostly seasonly and there’s nothing better than having your first one after a long time.
Naturally I had to come up with a recipe of this nougat tart with the first figs I had (well, after I ate one just like this). I created this nougat and cream cheese cake for a friend’s birthday and it’s been a real hit. The cream cheese makes it a bit tart (pun intended!) and cuts through the sweetness of the nougat.
- 230 g of flour
- 60 g of sugar
- 200 g butter (at room temperature) + some more to grease the baking pan
- 1 egg
- 1 pkg. vanilla sugar
- Baking paper, legumes for blind baking
- 750 g cream cheese
- 200 g nougat
- 80 g of sugar
- 50 g baking cocoa
- 3 EL vanilla paste
- 200 ml of cream
- 3 sheets gelatine
- chocolate crispies
- 3 fresh figs
- Cut butter into pieces and mix it with sugar, flour, vanilla sugar and egg in a mixer. Wrap in cling film and let it rest in the fridge for 30 minutes.
- In the meantime, preheat the oven to 200 ° C and grease a 26 cm baking pan.
- Roll out cooled dough on a floured surface with a rolling pin and fill the cake pan. The sides should be 3 cm high.
- Cover with baking paper and add legumes for blind baking.
- Bake in the oven for 15 minutes and then remove baking paper with legumes and bake for 10 minutes until golden brown. Then allow to cool in the cake pan.
- Melt the Nougat over a water bath. Let the gelatine bloom in a bowl of cold water. In the meantime, mix the cream cheese in a mixer with sugar, cocoa and the vanilla paste.
- Rinse the gelatine and melt it in 2 tablespoons of water in a small saucepan.
- Stir the melted nougat with the cream cheese mixture. Add 5 tablespoons of the mixture with the heated gelatine.
- Whip up 100 ml of the cream and stir everything together.
- Fill the nougat mixture into the shortcrust pastry and refrigerate for 3 h or overnight.
- Shortly before eating, whip up the remaining cream and place in the middle of the nougat-topped tarte and decorate it with fresh figs and chocolate crispies.
I can really recommend this nougat tart and although it looks quite hard and time-consuming to make (because of the long list of steps), it’s really easy.
I’ve seen so many people out there making their first christmas cookies out there. Really? I hope they’re just trying new recipes because they will never last until Christmas. Have you started yet? I might start next week though. It started snowing just now and I’m really looking forward to some comfy times.
Now. Carry on!