This Sparkling Wine Buttercream Tart with Figs is topped off with edible flowers to create a show-stopping dessert that is bang on trend.
Say hello to your new favourite tea-time-or-anytime treat; this sparkling wine buttercream tart laden with figs and flowers. But this isn’t just any tart, this tart is completely customisable and can be turned into whatever shape/size/flavour you want. So, when Food & Home Entertaining challenged me to make my own version, I knew it would have to be a little fancier than an everyday tart. And by fancy, we all know I mean there’s a little bubbly in it!
If you’re not a big fan of cake, or you’re feeling slightly daring this sparkling wine buttercream tart is the perfect alternative. It’s layered, there’s frosting, it’s got toppings and above all, it’s as tasty as it looks!
The best part of this dessert that it’s completely up to you how you want to make it. Make the biscuits chocolate flavoured or fill it with your favourite raspberry buttercream or even chocolate mousse, top it off with macarons or berries – you have complete control here! You can create any shape you want; cut the biscuits into a number for a birthday or create a monogram for an anniversary. Or just make a heart for one because you’re worth baking for too!
- SWEET PASTRY
- 500g (2 cups) cake flour
- 120g icing sugar, sifted
- 240g salted butter, cubed
- 6 large egg yolks
- SPARKLING WINE BUTTERCREAM
- 4 large egg whites, at room temperature
- 550g white sugar
- 180ml (3/4 cup) sparkling wine
- 450g unsalted butter, at room temperature
- 5ml (1 tsp) vanilla extract
- Small fresh figs, to decorate
- Edible flowers, to decorate
- For the pastry, place the flour and icing sugar in a food processor and pulse to combine. Add the butter and process until the mixture resembles fine breadcrumbs. Add the egg yolks and process until the dough just comes together. Tip out onto a lightly floured work surface and bring pastry together with the heel of your hand. Divide into 2 discs then wrap in plastic wrap and refrigerate for 1 hour to rest.
- Preheat the oven to 180°C (160°C if you’re using a fan-forced oven). Grease 2 large baking sheets and set aside. On a lightly floured surface, working with one disc of pastry at a time, roll the pastry out onto a large sheet of baking paper 5mm thick, then cut each into a medium-sized heart –12x 12cm wide. Cut out the centre of each heart so you’re left with a 2cm border. Bake the pastry hearts in the preheated oven for 10-12 minutes or until the edges start turning golden brown. Allow to cool completely.
- Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar and sparkling wine in a medium-sized pot and stir over medium heat for about 5 minutes until the sugar dissolves completely. Increase the heat and bring the syrup to the boil. Stop stirring and attach a sugar thermometer to the pot (if any sugar crystals have washed up on the sides, brush them away using a pastry brush dipped in cool water). Continue to cook the syrup until it reaches 115° C (final desired temperature). As soon as the sugar syrup hits 110°C, begin whipping the egg whites on medium-high speed. The goal is to have the egg whites at soft peaks when the sugar reaches the 115° C. With the mixer running, add the sugar syrup in a slow, steady stream down the side of the mixing bowl. Continue to whip on high speed until the mixture reaches stiff peaks and the bowl is no longer warm to the touch. The meringue should be smooth and glossy. With the mixer still running, gradually add room temperature butter in chunks. Continue adding and mixing until all of the butter is incorporated and the buttercream is light and smooth. Beat in the vanilla and mix to combine. Place the buttercream in a piping bag with a straight nozzle.
- To assemble the tart, pipe blobs of buttercream on the first pastry heart to cover the surface area, then top with the second pastry heart. Repeat with the remaining two pastry layers so you have 4 in total. Decorate the top with more buttercream then arrange quartered fresh figs and edible flowers on top. Serve immediately.
