Smoked Fig & Labneh Tartlets with Saffron-Chili Syrup

Instructions

1. 1

   Prepare the tartlet dough: In a food processor, pulse flour and powdered sugar. Add cold butter and pulse until coarse crumbs form. Add egg yolk and pulse until just combined. Drizzle in ice water, one tablespoon at a time, until dough just comes together. Do not overmix. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. (15 minutes prep + 30 minutes chilling)

   ~45 min
2. 2

   Preheat oven to 180°C (350°F). Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Cut out circles to fit your tartlet pans. Press dough into the pans, trim excess. Prick the bottoms with a fork. Line with parchment paper and fill with baking beans. Bake for 15 minutes, then remove beans and parchment paper and bake for another 5-7 minutes until lightly golden. Let cool completely. (25 minutes)

   ~25 min
3. 3

   Prepare the smoked figs: Wash and halve the fresh figs. Place them cut-side up in a shallow dish. Lightly dust with smoked paprika. Place the dish in a smoking chamber or a large pot with a tight-fitting lid and a rack. Smoke the figs with your preferred wood chips for 20-30 minutes, until they have a noticeable smoky aroma. Let them cool. (10 minutes prep + 30 minutes smoking + 15 minutes cooling)

   ~55 min
4. 4

   Make the fig and labneh filling: In a mixing bowl, gently mash the cooled smoked figs. Stir in the labneh and honey until just combined. Avoid overmixing to maintain some texture. Fill a piping bag fitted with a plain or star tip with the fig and labneh mixture. (10 minutes)

   ~10 min
5. 5

   Prepare the saffron-chili syrup: In a small saucepan, combine saffron threads, water, granulated sugar, and red chili flakes. Bring to a simmer over medium heat, stirring until sugar dissolves. Let it simmer gently for 5-7 minutes until slightly thickened. Strain through a fine-mesh sieve and let cool. (15 minutes)

   ~15 min
6. 6

   Assemble the tartlets: Pipe the fig and labneh filling into the cooled tartlet shells. (5 minutes)

   ~5 min
7. 7

   Garnish and serve: Drizzle each tartlet generously with the saffron-chili syrup. Sprinkle with finely grated dark chocolate and chopped pistachios. For an extra layer of complexity, lightly torch the top of each tartlet for a subtle caramelization and smoky aroma. Serve immediately. (5 minutes)

   ~5 min