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Before starting this Fig and Bacon Tart recipe, make sure you have organised all the necessary ingredients.
In a mixing bowl, place the flour, soft butter and curry powder. Season with salt.
Combine the flour with the butter, using the rubbing in technique. Add the egg yolk.
Work with the fingertips until you obtain a firm consistency.
Roll out the pastry, using a rolling pin.
Wrap the pastry around the rolling pin...
...and line a fluted tart mould.
Remove the pastry excess.
Brown the smoked bacons in a frying pan.
In the meantime, cut the figs in big slices.
Arrange the lardons on the pastry case...
... and place the fig slices on top.
In a separate recipient, clarify the eggs. Set the egg whites aside. Add the fromage blanc.
Combine well with a whisk. Add the mustard...
... and the mascarpone.
Add the flour...
... and chopped parsley. Combine with a whisk to remove any lumps. Season to taste.
Add a pinch of salt to the egg whites and beat until stiff peaks form.
When very stiff...
... add the beaten egg whites to the preparation...
... and combine gently with a rubber spatula, making circular movements.
Pour the preparation in the pastry case...
... and even the surface.
Sprinkle some pine nuts on top...
... and bake at 180°C (gas 4) for 25-30 minutes. Bon appétit!