FIG JAM BRIE WALNUT TART
Brie Cheese, Fresh Figs, Fig Jam, Aged Balsamic
Executive Pastry Chef Pierino Jermonti, Terranea Resort
- 6 pounds fresh figs
- 4 cups sugar
- 2 lemons (juice and zest)
In a large saucepan, combine figs, sugar, lemon juice and zest. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for about 1 hour, stirring occasionally.
Remove the cover, and with a candy thermometer cook to 220-degrees F.
Funnel jam into prepared jars, leaving 1/2 inch. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes. When time is up, remove jars and place them on a folded kitchen towel to cool. When jars are fully cool, remove rings and test seals. Sealed jars are shelf stable.
- 2 cups of walnut
- 1 cup of granulated sugar
Blend the two ingredients until it starts to slightly release the nut oil. Pull mixture out of the blender and place in tart shells. Press the sides and base to form a tight tart shape.
SIMPLE BOURBON CUSTARD
- 6 large egg yolks
- 1/4 cup sugar
- 1 tsp all-purpose flour
- Pinch of salt
- 2 cups warmed milk
- 1 Tbsp Kentucky bourbon
In a heavy saucepan combine the egg yolks, sugar, flour and salt. Beat until the mixture is pale yellow in color.
Place over low heat and slowly stir in the warm milk. Cook, stirring constantly, until custard thickly coats a wooden spoon, about 5 minutes.
Immediately pour the custard into the prepared walnut crust shells and freeze for about 1-2 hours.
Pull the tart shells out of the freezer and carefully remove from the molds. Spread the fig jam lightly on top.
Adorn the top with fresh figs and brie cheese.
Place the dessert in the center of a plate and drizzle the top with aged balsamic glaze and honey.
Try this recipe at home and share your creations with us on social media using #TasteOfTerranea for the chance to be featured.
About the Taste of Terranea series: Terranea’s guests enjoy the bounty of the freshest farm-to-table dishes. In this series, we show you how you can recreate some of our chef’s favorite recipes at home.
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