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…I always thought it should be called Dulce DeLish….
So, my sister came over last week after visiting Byron Bay and dumped a very large bag of broken Byron Bay Cookie Company cookies on my lap. “Here – take them!”   See, when you’re on the road out of Byron on the way back to the highway, it’s very difficult to not stop at the BBCC factory outlet and grab a cookie or two, especially if they’re all broken and cheaper! These biscuits are pretty good – and they’re certainly popular too, it’s quite common to find them sitting on counter-tops of fancy cafes begging to be consumed with coffee. My first thought was ‘Refridgerator Cake!’ or ‘Cheesecake base!’  But then my second thought was ‘Food intolerance’ Boo! Why isn’t there a nice non-dairy cream available?! So a little tartlet case filled with something a little less dairy was in order.

This recipe follows along similar lines to the Musk scented Berry Tartlets and it finally gives me a different way to use figs than my stock standard Maple Figs with Savoiardi Biscuits.

 Ingredients

90g Byron Bay Cookie Company Chocolate and Almond Biscuits (or use any dry chocolate biscuit – The Arnotts Choc Ripples would be perfect
40g Melted Butter
50g dark chocolate melts

1 fresh fig – per person
1 tsp Dulce De Leche - per person
Sugar
pinch of salt

Raspberries

Method

1.Grease a mini-muffin tin

2. Crush the biscuits – there are a few different methods
Put it a plastic bag and bash with a rolling pin/mallet/brick wall/cricket bat
Put in a food processor.

My favourite method is the old rolling pin… do you like my zip lock bags?

3. Mix the biscuits and butter together. It will still be crumbly
4. Press a small amount into each muffin tin until it forms a cup shape. Use a teaspoon to press it around the edges
5. Freeze until firm

6. Melt the chocolate and with a brush (even an artist’s brush) coat the inside of each tartlet shape with chocolate.
7. Freeze or refridgerate again. This will make a number of tartlet cases. Take out the ones you need by edging a paring knife into the edge – it should pop straight out – and keep the rest in the freezer until you require them.

8. Cut the figs almost to the bottom in a cross pattern and let it fan out on the plate. (I was planning to have them sit up like little flower buds but they collapsed!) You may want to do this on a heat-proof surface and then transfer it onto the plate.

9. Get a kitchen blow torch and have it ready to go. Sprinkle a pinch of sugar over the fig flesh and immediately torch it with the flame. The idea is to turn it into hard caramel before it dissolves into the fig flesh. Keep doing this until you have a thin crispy coating over most of the flesh.

10. Pop the fig and tartlet case onto a plate, drop a small dollop of Dulce De Leche into the tartlet case and then add a pinch of crushed salt (Fleur De Sel if you have it) onto the dulce de leche. Crush some frozen raspberries into their little pods and arrange around the plate.