Fig and Walnut Tart… adulterated from Maggie Beer
After a weekend of gorging out overdosing on Chocolate Easter eggs I think it’s best to keep the sugar level right up with this fabulous meringue cake.
You need for 8 gourmandes, 3 teenage boys or 40 fashion editors.
180 g walnuts
330 g dried figs or dried dates
6 egg whites
250 g soft dark-Chanel brown sugar
Mascarpone
Strawberries to accessorise
- Preheat the oven to 220C.
- If you are feeling very energetic then roast the walnuts on a baking tray for about 5 minutes but don’t let them burn. Although men in Uniform would be nice to see arriving at the house.
- Reduce the oven temperature to 180C.
- Now moisturise a 24 cm spring form cake tin with lashings of butter and line it with baking paper too.
- Chop the hard stem bit from the figs so that you don’t hurt your false teeth when you bite into the cake.
- Ask your personal assistant to chop the figs or dates into chic little bite size pieces so you have about a cup and half.
- Throw the walnuts and the fig or dates in together. They love each other and have alot to catch up on.
- Find an electric mixer and whisk the egg whites so that they form the cutest soft peaks. Think a wonder bra.
- Then slowly drizzle in the soft dark-Chanel brown sugar in heaped tablespoons until the meringue is divinely thick and stiff. Think George Clooney.
- Tip: If you can turn the bowl of egg whites upside down over your head and the eggs don’t come out then they are thick and stiff enough. If not shampoo your hair.
- Lick your fingers. Think that’s naughty.
- Now scoop a spoonful of the meringue and mix it through the figs and walnuts. Just so you break up the fun little party of figs and nuts.
- Then tip this gooey bit back into the rest of the meringue and fold it through. Fold it delicately like a Lanvin dress.
- Now spoon the meringue mix into the cake tin.
- Swoosh the meringue around so it is messy, bumpy and the soft peaks are still peaking. Think rough and ruched like a Prada bag.
- Think this is what cellulite actually looks like.
- Toss in the oven and bake for about 45-50 minutes. It should be cooked if the tart has shrunk away from the sides and it’s hard and set on top. Like meringue should be. It should be sticky, soft and gooey on the inside.
- Now leave it to cool then gently pull away the baking paper.
- Serve with an outrageous dollops of lovely cream or mascarpone.
- When you serve it don’t fall apart if the tart falls apart. You want it all very haute Hippy and Boho luxe.
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