Philippa Sibley’s Sablé Breton With Roasted Figs, White Chocolate Mousse & Port


This is a stunning visual feast to finish a dinner party.

During summer, feel free to substitute fresh berries for figs or even balls of different coloured melons

For the tart shell:
•  1 quantity Sablé breton, at room temperature
•  plain flour, for dusting

For the port syrup:
•  375ml vintage port
•  200g caster sugar
•  1 orange, zest finely grated
•  1 vanilla bean, halved and seeds scraped

For the roasted figs:
•  7-8 perfectly ripe figs, (green or black or a combination of both)
•  caster sugar, for dusting

To assemble:
•  Chocolate mousse, made with white chocolate, chilled
•  Chocolate curls, made from white chocolate

1 Preheat the oven to 165ºC. Spray a 22 cm-diameter by 4 cm-high dessert ring with cooking oil spray and lightly dust with flour. Place on a baking tray lined with baking paper.
2 Lightly dust a work surface with flour and gently press the sablé Breton into a disc. Roll out to 2 cm-thick and large enough to fit the dessert ring. Slide the pastry onto the ring and press it up the sides slightly to form a border.
3 Bake for 20-25 minutes or until puffed up and golden brown. Allow to cool in the ring. The pastry will sink down slightly as it cools.

For the port syrup:
1 In the meantime, make the port syrup. Combine the port, sugar, orange zest and vanilla bean and seeds in a small heavy-based saucepan and bring to a simmer over medium heat.
2 Continue cooking until the syrup has reduced by half. Allow to cool completely (see note), then strain through a sieve, discarding the aromatics.

For the roasted figs:
1 Increase the oven temperature to 190ºC. Line a baking tray with foil.
2 Halve the figs and place, cut side up, onto the prepared tray. Dust generously with the sugar.
3 Bake for 10–12 minutes or until soft but not falling apart. While still warm, brush the roasted figs with some of the cooled port syrup (reserve left-over port syrup to serve).

To assemble:
1 To unmould the tart shell, place on a serving plate and run a small knife around the edge, then gently lift off the dessert ring.
2 Now begin “building” the dessert by alternating quenelles of mousse with the roasted figs. When the whole surface of the tart is covered, build up in the centre so the dessert has a domed top rather than looking flat like a pizza.
3 Drizzle with the remaining port syrup and decorate with the chocolate curls.

Recipe courtesy of Philippa Sibley, extracted from PS Desserts. Photography by Mark Roper © Hardie Grant 

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