Tartlets with Goat Cheese Mousse, Caramelized Fig, and Crispy Prosciutto - photo 1
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Tartlets with Goat Cheese Mousse, Caramelized Fig, and Crispy Prosciutto

Snacks Appetizers Dishes for Special Occasions 120 min Medium 14 wyświetleń ~75.25 PLN - (0)
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Description

This is an exquisite and incredibly impressive appetizer that is sure to delight your guests. It combines a wealth of flavors and textures: a buttery, crumbly base with a hint of thyme serves as the perfect foundation for a velvety, slightly spicy goat cheese mousse. The sweetness of figs caramelized in balsamic vinegar perfectly balances the saltiness of the crispy, almost bacon-like prosciutto. The whole creates a harmonious composition that is both elegant in appearance and unforgettable in taste. It is an ideal choice for special occasions, such as New Year's Eve, a formal dinner, or a home gathering when you want to serve something more than standard canapés. This dish, although it looks complicated, is within the reach of even a beginner cook, as long as they follow the detailed instructions.

Ingredients (15)

Servings:
6
  • Mąka pszenna tortowa typ 450 200 g
  • Cold butter 100 g
  • Egg yolk 1.1 szt.
  • Cold water 30 ml
  • Soft goat cheese 200 g
  • 30% cream 100 ml
  • Liquid honey 15 g
  • Fresh figs 4 szt.
  • Brown sugar 30 g
  • Balsamic vinegar 15 ml
  • Parma ham 60 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Fresh thyme 5 g
💰 Szacowany koszt dania: ~75.25 PLN (12.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust Bases

1

Prepare the dough. In a large bowl, place the flour and salt. If using, add the finely chopped leaves of fresh thyme now. Mix the dry ingredients with a whisk to aerate them.

Ingredients: Mąka pszenna tortowa typ 450, Salt, Fresh thyme
Use a large, wide bowl, which will make kneading easier later. Finely chopping the thyme is important to ensure it distributes evenly in the dough.
2

Take the butter out of the fridge and cut it into small cubes (about 1x1 cm). Add the butter cubes to the flour. Using your fingertips or a pastry cutter, quickly rub the butter into the flour until the mixture resembles wet sand with visible pea-sized lumps of butter. Work quickly to prevent the butter from melting.

Ingredients: Cold butter
The key is to keep the butter cold. The heat from your hands can melt it, which will make the dough tough instead of crumbly. Alternatively, you can use a food processor, pulsing a few times until you achieve the desired consistency.
3

Make a well in the center of the mixture. Pour in the lightly beaten egg yolk and very cold water. Using a fork or the tip of a knife, gently incorporate the flour into the center until the ingredients start to come together. Then, quickly knead the dough with your hands into a uniform ball. Do not knead for too long – just until the ingredients are combined.

Ingredients: Egg yolk, Cold water
Do not pour out all the water at once. Start with 2 tablespoons and add the rest if the dough is too dry. Overworking shortcrust pastry activates gluten, resulting in a tough and chewy base after baking. The dough does not need to be perfectly smooth.
4

Flatten the formed ball of dough into a disk about 2 cm thick, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is crucial for its flakiness.

Flattening the dough into a disk before chilling will make rolling it out easier later. Chilling allows the gluten to 'rest' and the butter to firm up again, which prevents the tartlets from shrinking during baking.
5

Preheat the oven to 190°C (fan). Take the dough out of the fridge. On a lightly floured surface, roll out the dough to a thickness of about 3 mm. Using a round cutter or a glass (with a diameter larger than the tartlet molds), cut out circles and line the molds with them. Gently press the dough into the bottom and sides. Trim off the excess dough with a knife.

Use metal tartlet molds with a diameter of 8-10 cm. If the dough becomes too soft while rolling, put it back in the fridge for a few minutes. Work quickly.
6

Prick the bottom of each tartlet with a fork in several places. Then cover the dough with a piece of baking paper and weigh it down with dry beans, rice, or special ceramic balls. This is called 'blind baking', which prevents the dough from puffing up.

Piercing the bottom allows steam to escape, and the weight keeps the bottom flat. Make sure the parchment paper adheres well to the dough so that the weight is even.
7

Place the molds in the preheated oven and bake for 10 minutes. After that time, carefully remove the paper with the weights and bake for another 5-7 minutes, until the bottoms are dry and lightly golden. Remove from the oven and set aside to cool completely.

The bases must be completely cooled before applying the mousse, otherwise the mousse will melt. The baked bases can be stored in an airtight container for up to 2 days.

Crispy Prosciutto

8

While the bases are baking, prepare the crispy prosciutto. Place the slices of ham individually on a baking sheet lined with parchment paper. Put it in the oven (you can do this together with the tartlets) and bake for 8-10 minutes at 190°C, until they become darker and crispy. After removing from the oven, set them on a paper towel to drain excess fat. Once cooled, they will harden.

Ingredients: Parma ham
Watch the ham in the oven, as thin slices can easily burn. It should look like crispy bacon. Once cooled, break it into smaller, irregular pieces.

Caramelized Figs

9

Prepare the figs. Gently wash them and dry. Cut off the tough ends with the stems, then cut each fig into quarters.

Ingredients: Fresh figs
Use a sharp knife to avoid crushing the delicate flesh of the figs. The size of the pieces should be adjusted to the size of the tartlets.
10

In a medium-sized skillet, melt the butter with the brown sugar over medium heat. Stir until the sugar dissolves and starts to bubble slightly, forming caramel. This will take about 2-3 minutes.

Ingredients: Cold butter, Brown sugar
The best choice is a pan with a thick bottom that distributes heat evenly. Be careful not to burn the sugar, as it will become bitter.
11

Place the fig pieces in the pan, cut side down. Fry for 2-3 minutes until caramelized and they take on a beautiful golden-brown color. Gently flip them over and fry for another minute. Then pour the balsamic vinegar into the pan. It will sizzle and steam intensely - this is normal. Cook for about 1-2 minutes, shaking the pan, until the sauce thickens slightly and coats the figs. Remove from heat and set aside to cool slightly.

Ingredients: Balsamic vinegar
When pouring in the balsamic vinegar, keep your face away from the pan to avoid being burned by the hot steam. The figs should be soft and shiny, but retain their shape.

Goat Cheese Mousse

12

In a bowl, place the soft goat cheese (it should be at room temperature), honey, and freshly ground pepper. Using a fork or a small whisk, mash the ingredients into a smooth, uniform mixture.

Ingredients: Soft goat cheese, Liquid honey, Pieprz czarny świeżo mielony
Taking the cheese out of the fridge 20-30 minutes before preparing the mousse will make it easier to mash and combine with the other ingredients.
13

In a separate, clean, and dry bowl, whip very cold 30% cream until stiff peaks form. Start at a low speed on the mixer, gradually increasing it. The cream is ready when clear, stiff peaks remain on it after removing the beaters.

Ingredients: 30% cream
Use a chilled bowl and mixer attachments – this will speed up the whipping. Be careful not to 'overwhip' the cream, as it will turn into butter. Stop whipping as soon as it reaches a stiff consistency.
14

Add 1/3 of the whipped cream to the cheese mixture and mix vigorously to loosen it. Then add the remaining cream and very gently fold everything together using a spatula, making movements from the bottom to the top. The goal is to combine the ingredients while keeping as much air in the mousse as possible.

This technique is called 'folding'. It prevents the loss of fluffiness in the mousse. Do not mix in circular motions as you would when beating dough. The finished mousse should be smooth and fluffy.

Assembly and Decoration

15

When all the components are ready and cooled, proceed to assemble the tartlets. Fill each shortcrust pastry shell with the goat cheese mousse, smoothing the top with a small spoon or spatula. You can also transfer the mousse to a piping bag with a large round tip and pipe it into the tartlets for a more elegant effect.

Assemble the tartlets just before serving to keep the bases as crispy as possible. Do not fill them to the brim; leave some space for toppings.
16

On top of each tartlet, place one or two quarters of caramelized fig. Then, decorate the whole with a piece of crispy prosciutto. Optionally, sprinkle the tartlets with coarsely chopped, toasted walnuts and garnish with a sprig of fresh thyme.

Ingredients: Walnuts, Fresh thyme
Try to arrange the toppings artistically, creating small works of art. The contrast of colors – the white of the mousse, the purple of the figs, and the brown of the prosciutto – will look very appetizing.

Fun Fact

💡

The combination of cheese and figs has its roots in antiquity. In ancient Rome and Greece, cheeses, especially goat and sheep cheese, were served alongside fresh or dried figs and honey. It was a luxurious meal, symbolizing wealth and abundance.

Best for

Eleganckie przyjęcie Sylwester Spotkanie z przyjaciółmi Wieczór z winem

Tips

🍽️ Serving

Serve the tartlets immediately after assembling to maintain the perfect contrast between the crumbly base and the creamy mousse. Arrange them on a large wooden or slate board to highlight their artisanal character. They pair perfectly with a light, dry white wine like Sauvignon Blanc, or a glass of chilled Prosecco.

🥡 Storage

Elements can be prepared in advance. The shortcrust bases can be stored in an airtight container at room temperature for up to 2 days. The goat cheese mousse can be kept in the refrigerator covered for up to 24 hours. Prepare the figs and prosciutto on the day of serving. Assemble the tartlets no more than an hour before guests arrive.

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