Sparkling Wine Buttercream Tart with Figs

Sparkling Wine Buttercream Tart with Figs

This Sparkling Wine Buttercream Tart with Figs is topped off with edible flowers to create a show-stopping dessert that is bang on trend. 

Sparkling Wine Buttercream Tart

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!

Sparkling Wine Buttercream Tart

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! 

Sparkling Wine Buttercream Tart

Sparkling Wine Buttercream Tart with Figs and Flowers
Serves 4
Print
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
Prep Time
40 min
Cook Time
20 min
Total Time
1 hr
10064 calories
1082 g
2590 g
591 g
78 g
365 g
2466 g
2066 g
679 g
23 g
184 g
Nutrition Facts
Serving Size
2466g
Servings
4
Amount Per Serving
Calories 10064
Calories from Fat 5203
% Daily Value *
Total Fat 591g
910%
Saturated Fat 365g
1824%
Trans Fat 23g
Polyunsaturated Fat 27g
Monounsaturated Fat 157g
Cholesterol 2590mg
863%
Sodium 2066mg
86%
Total Carbohydrates 1082g
361%
Dietary Fiber 10g
39%
Sugars 679g
Protein 78g
Vitamin A
375%
Vitamin C
1%
Calcium
42%
Iron
230%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. SWEET PASTRY
  2. 500g (2 cups) cake flour
  3. 120g icing sugar, sifted
  4. 240g salted butter, cubed
  5. 6 large egg yolks
  6. SPARKLING WINE BUTTERCREAM
  7. 4 large egg whites, at room temperature
  8. 550g white sugar
  9. 180ml (3/4 cup) sparkling wine
  10. 450g unsalted butter, at room temperature
  11. 5ml (1 tsp) vanilla extract
  12. Small fresh figs, to decorate
  13. Edible flowers, to decorate
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
beta
calories
10064
fat
591g
protein
78g
carbs
1082g
more
The Kate Tin https://thekatetin.com/
Sparkling Wine Buttercream Tart with Figs

Warm Tahini Oats Smoothie Bowl with Cocoa Nib Crunch and Date Balls

Warm Tahini Oats Smoothie Bowl with Cocoa Nib Crunch and Date Balls

Want to eat dessert for breakfast but not feel guilty? Answer: Warm smoothie bowls! This steaming bowl of tahini oats is rich creamy and comforting and when you sprinkle it with crunchy rubbly things like cocoa nibs and fig chips then well, it basically feels like you’re eating dessert! Forget cold smoothie bowls, this is where it’s at, people. Yes, it may require a little bit more effort than pouring muesli in a bowl, but why do we put effort into all our other meals and not go all-out on breakfast? The fig chips, cocoa nib crunch and date balls can be made ahead of time and stored for up to a month – ready to take your oats from breakfast to dessert with a few sprinkles. Spike it with espresso and basically have a balanced meal!

WARM TAHINI OAT SMOOTHIE BOWL WITH COCOA NIB CRUNCH, DATE BALLS AND ESPRESSO

Recipe originally created for Food & Home Entertaining Magazine

Serves 2

 

FIG CHIPS

4 large figs, thinly sliced

60ml (¼ cup) icing sugar

 

CACAO NIB CRUNCH

30g salted butter

30ml (2 tbsp) soft brown sugar

5ml (1 tsp) vanilla extract

50g The Kate Tin Cocoa Nibs

15ml (1 tbsp) poppy seeds

25g whole almonds

1 tbsp (15ml) sesame seeds

 

TAHINI OATS

3 tbsp (45ml) tahini (sesame) paste (You could also use peanut butter or any other nut butter)

2 cups (500ml) whole milk

2 tbsp (30ml) honey

2 cups (180g) instant oats

 

DATE BALLS

45g oats

100g dates, chopped

 

1 shot espresso, to serve

 

To make the fig chips, preheat the oven to 70˚C. Slice the figs to about a 0,2cm thickness. Lay the slices out on a greased and lined baking sheet and dust with icing sugar. Leave to dehydrate in the oven, 1 – 2 hours, until crisp but not browned. For the cacao nib crunch, preheat the oven to 180˚C and place a sheet of baking paper on a baking tray. Melt the butter and the soft brown sugar in a pot over low heat and stir until the sugar has completely dissolved, then take off the heat and add the vanilla extract. Combine the remaining ingredients in a bowl, pour in the melted butter and stir to combine. Spread the mix evenly onto the baking paper and bake in the oven, 10 – 15 minutes. Allow to cool. In a small saucepan, combine the tahini paste, milk and honey. Bring to a boil, then add the 2 cups instant oats while stirring. Cook, 5 minutes, then remove from heat and keep warm. Blend the 45g oats and dates together in a food processor to form a thick paste. Roll tablespoonfuls of the mixture into walnut-sized balls. Set aside until needed. Serve the oats in bowls, sprinkle the cacao nib crunch over the top, along with the fig chips and the date balls. Drizzle over the shot of espresso.