Pistachio Frangipane with Chocolate Ganache & Baked Figs

If you’re in search of your next indulgent, comforting dessert then you are in for a treat with this one! I partnered with Waitrose to give you my take and inspiration on a classic frangipane. Pistachios, Chocolates & Figs are by far some of my favourite things when I am not eating pomegranates! So using Waitrose Cooks’ Ingredients range I am so happy to share with you the recipe for this Pistachio Frangipane with a silky rich Chocolate Ganache and Baked Figs! Don’t forget if you are in the UK or UAE you can shop all your ingredients via waitrose.com

Ps. To my Omanis Al Fair and Spinneys have loads of Waitrose products!

Tips:

• I use an 8inch loose bottom tart tin.

• Always let your piping hot cream and chocolate chips rest before you starting whisking to the ganache.

• Always whisk from the middle and allow the cream to come from the sides and mix in. Then you can whisk all around.

• I bake mine for 25-30mins, every oven is different so starting checking on it after 20. For some ovens it can take up to 40!

• You’ll know its ready when it has an ever so slight jiggle. But honestly it should barely move.

• If have excess pastry it’s great to eat as biscuits!

• You’ll have excess ganache, I use about a quarter/half in my frangipane so keep the rest for another occasion or dip some fresh figs in it for decoration. YUM.

Ingredients:

Pastry Base (You can use pre-made shortcrust of course it won’t be as fab as this!)

• 125g of butter

• 80g Icing Sugar

• 1 Egg Yolk

• 250g of plain flour, sifted

Chocolate Ganache

• 300ml Double Cream 

• 200g Dark Chocolate Chips

• 3-4 Figs (Sliced Thin)

Pistachio Filing

• 150g of butter

• 150g of caster sugar

• 4 eggs

• 90 g pistachio paste

• 150g of ground pistachios

• 30g of plain flour

• 4 Figs ( Cut in Half)

Method:

1. Place the butter, sugar & flour in a bowl and using your fingers rub together till you have a bread crumb like texture. 

2. Add in the egg and work it into the mixture till your dough comes together. 

3. Tip it out onto a work surface and knead it slightly till it’s smooth. Wrap the pastry in cling film and leave to rest in the fridge for at least 1 hour.

4. Pour your double cream into a saucepan and let it reach boiling point. Once you see it bubbling pour it over your chocolate chips and leave it to sit for 2 minutes. 

5. Gently whisk the cream into the chocolate, whisking only in the middle. The mixture will begin to turn into a silky thick chocolate ganache. Keep mixing till the all of the cream is incorporated and smooth. Set aside and let cool so it can thicken.

6. Remove the pastry from the fridge and roll it out until it’s big enough to line the tart case. Carefully lay the rolled-out pastry over the tart ring and gently press into the edges, leaving a slight overhang of pastry all the way around. 

7. Prick the pastry all over with a fork, line with a sheet of baking parchment and add a layer of baking beans. Blind bake in the oven at 180°c for 15 minutes, then remove the parchment and baking beans and place back in the oven for a further 6 - 10 minutes till it’s golden. Remove from the oven and set aside to cool so that you can shave off the excess edges. 

8. Decrease the oven temperature to 170°C.

9. Spread the ganache evenly into the pastry case, then add in some freshly sliced figs followed by the pistachio frangipane and then press in figs that have been cut in half in any design you like.

10. Place in the oven for 25-30 minutes till the frangipane has puffed up, turned slightly golden and has a slight wobble. Remove and allow to cool, then ENJOY!