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Fig tart using tofu and coconut oil ｜ Ayano hayasaki's recipe transcription

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Ingredients

(Crust) cake flour : 200g
(Crust) maple syrup : 50g
(Crust) oil : 50g
(Crust) water : 15g
(Filling) Cotton tofu : 1 chome
(Filling) Coconut oil : 35g
(Filling) Maple syrup : 80g
(Filling) Lemon : 1 piece
(Filling) Unsweetened orange jam : 30g
(Filling) Vanilla Beans : One
(Filling) Rice flour : 3 tbsp
(Filling) Almond Poodle : 40g
FIG : 2-3 pieces
Unsweetened orange jam : Appropriate amount

Time required

318minutes

Procedure

1) Make a crust 00:04
Add flour, oil, maple syrup and water and mix.
2) Spread the dough in a mold and bake in the oven 00:21
When the dough is mixed, spread it in a tart shape, make a hole in the dough with a fork, and bake in an oven preheated to 180 degrees for 8 minutes. After baking, let it cool.
3) Drain the cotton tofu 00:45
Weigh the cotton tofu and drain it for 3-4 hours. (It is convenient to drain the water the day before making it.)
4) Mix the filling ingredients 00:50
Squeeze a piece of drained tofu, coconut oil, maple syrup, and lemon into a food processor and add orange jam, vanilla beans, rice flour, and almond poodle. (If you don't have an almond poodle, use a miller of almonds.)
5) Serve the tart 01:43
Pour the filling into the crust, cut the figs and serve.
6) Apply jam to figs 01:56
Apply orange jam to the figs.
7) bake in an oven 02:09
Bake in an oven preheated to 180 degrees for 45 minutes. When it is baked, it cools well.

Point

・ A 21 cm type fig tart recipe that is recommended to be made from summer to autumn, which is the season for figs.
・ The filling in the crust is tofu and almond poodle, which makes it fragrant and healthy. The point is to drain the tofu well for 4 hours. It is convenient to drain the water the day before making it. The texture and almond flavor go well with figs. Let it cool down and have a snack time.