Fig Tart, Sweet Corn Ice Cream
By Johnny Iuzzini Pastry Chef
(Beginners) – makes about 25 servings
“Some desserts are satisfying but for me a fig tart is just
about the best. A late summer favourite that in some form is
always on the menu. Corn is a sweet and salty compliment
to fig and caramel.” - Johnny
Make In Advance: Have the ice cream and fig dough done in advance. The fig filling can be made ahead of time and
store in the refrigerator. Bake the streusel and store in an air tight container.
Ingredients
1130 grams unsalted butter
480 grams sugar
10 large eggs
150 grams milk
20 grams vanilla extract
40 grams baking powder
1380 grams all purpose flour
1800 grams cornmeal
30 grams salt
Fig filling
450 grams figs, dried
3/4 cup water
112 grams sugar
100 grams Madeirs
100 grams 8 brix verjus
900 grams figs, fresh
Sweet corn ice cream
10 fresh corn cobs
1 quart whole milk
150 grams glucose syrup
32 grams trimoline
90 grams milk powder
150 grams whole eggs
115 grams sugar
5 grams stabilizer
330 grams heavy cream
Corn nut streusel
250 grams unsalted butter
50 grams sugar
50 grams brown sugar
200 grams all purpose flour
150 grams corn nuts, course ground into a flour
4 grams salt
Madeira caramel
1000 grams sugar
6 grams salt
200 grams Madeira
200 grams 8 brix Verjus
100 grams water
Fig Dough
Beat butter, sugar, egg, milk and vanilla until well blended. Add dry ingredients.
Mix well and refrigerate. Roll to 2 1/3 on a sheeter or 1/8-inch thickness.
Fig filling
Dice the dry figs, combine with the water, Madeira, verjus and sugar and cook
down until they begin to get tender. Add the fresh figs and cook until it becomes
a loose jam.
Sweet corn ice cream
Cut the corn off the cob. Sauté in a small amount of sugar and butter until
slightly caramelized and very tender. Place it in the blender and cover with the
milk. Puree until smooth. Strain through a fine mesh strainer and rescale milk to
original volume. Place in a pot and add glucose syrup, trimoline, milk powder
and bring to a simmer. Combine the sugar and stabilizer and whisk into the
eggs. Add eggs to liquid, cook to 82°C, strain and chill. Once cold, mix in
cream and freeze in Paco canisters and freeze or process in ice cream machine
according to manufacturer’s instructions.
Corn nut streusel
Blend the butter, sugars, salt and flours together slightly. Add the corn nuts and
blend until you get a streusel texture. Chill, grate and bake at 325°F until golden
brown.
Madeira caramel
Cook the sugar and salt to a deep amber caramel, deglaze with the water, add
the Madeira and verjus and cook until smooth. Strain and chill
Assembly
Mold tarts with fig tart dough. Bake tarts at 350°F until golden brown. Fill with
Fig filling. Spread the caramel creatively across the plate. Scoop corn ice cream
onto the streusel. Garnish with freeze dried corn.
Garnish
Roasted freeze dried corn