Fig and Vanilla Cream Tart

Products Used
Fig and Vanilla Cream Tart Imperial



  • 1 stick (8 tablespoons) unsalted butter or dairy-free plant butter (labeled for baking)
  • 2/3 cup Imperial Sugar Confectioners Powdered Sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 7/8 cups + 2 tablespoons all-purpose flour* 
  • 1/2 cup hazelnuts

Vanilla Cream

  • 1 1/4 cups dairy whipping cream or Silk® Dairy-free whipping cream
  • 1 envelope + 1 teaspoon gelatin (Knox® brand highly recommended)
  • 3 tablespoons water
  • 1 1/4 cups dairy milk or oat milk (do not use almond milk)
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon vanilla extract
  • 2 containers (8 oz each) fresh black mission figs
  • 3 tablespoons honey
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For crust, mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.
  2. Add flour in one step and mix until just combined. Do not overmix.
  3. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled. Preheat oven to 375°F.
  4. Meanwhile chill work surface area that you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on area.
  5. Set aside an 8- or 9-inch tart pan.
  6. Sprinkle chilled area lightly with flour or gluten-free flour and roll dough into a circle large enough to cover entire tart pan. Place dough into place and remove excess. Press dough into any cracks or tears.
  7. Prick bottom using a fork and place in oven. (Filling with pie weights is not necessary.) Check tart once tart shell has been in oven for about 5 minutes. Chances are that bottom crust is puffing up. If so, prick with tip of a paring knife. If a section of tart sides came down from side, press it back up.
  8. Bake until light golden brown, about 15-18 minutes. Optional, but at this point, crust can be thinly brushed with a well-beaten egg and returned to oven for about 2 minutes until egg wash has fully dried. This procedure will keep crust longer crisp as it prevents cream from making crust soggy. Set aside.
  9. If hazelnuts are raw, reduce oven temperature to 340°F. (Not applicable when hazelnuts are pre-toasted.) Toast hazelnuts for about 10-13 minutes. Set aside for decorating tart.
  10. For vanilla cream, in a cold bowl whip whipping cream to very soft peaks. Cream cannot be whipped as stiff as you would for decorating pies. Cream must barely hold shape. Set aside in refrigerator.  
  11. Combine gelatin and water and set aside.
  12. Combine milk and sugar in a saucepan and heat until hot but not boiling. Remove from heat and whisk in gelatin mixture.
  13. Place bowl over an ice bath and gently stir, especially on sides until it feels cool to touch or is about 60°F. Add vanilla.
  14. Add soft whipped cream and gently fold together. Pour into baked crust and place in refrigerator for at least 4 hours.
  15. Right before serving, decorate with halved figs. Drizzle with honey and sprinkle with toasted hazelnuts and powdered sugar.  
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