Ingredients

For the tart crust

135g plain flour

40g cocoa powder

80g ground almonds

80g icing sugar

A pinch of sea salt

150g unsalted butter, melted

1tspn vanilla-bean paste

For the caramel

130g light-brown sugar

130ml double cream

75g unsalted butter

4tbspn tahini

A pinch of sea salt

150g mascarpone

To serve

12 fresh figs, quartered

A handful chopped pistachios

A drizzle of runny honey

Method

Preheat your oven to 160˚C fan/180˚C/350˚F/gas mark 4 and prepare a loose-bottomed tart tin by adding a disc of parchment paper to the base.

To make the crust, add the flour, cocoa powder and ground almonds to a large bowl and whisk together with the icing sugar and sea salt. Pour over the melted butter and vanilla-bean paste and mix to a damp, sandy crumb.

Tip the mixture into

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