Fresh Fig & Frangipane Tartlets with Pinot Noir Sorbet

Pastry – in a bowl, bring together the softened butter, flour, and vanilla essence until it forms a dough. Allow to rest for 20 minutes in the fridge, then roll out and line 4 cupcake tins. Blind bake the pastry until lightly golden.

Frangipane filling – in a bowl, cream together the softened butter and sugar until light and fluffy, and then add the rest of the ingredients to form a paste. Fill the blind-baked pastry with frangipane until just over half full and bake off at 180’C for 20 minutes, or until cooked through.

Pinot noir sorbet – in a pot, allow the Paul Cluver Pinot Noir to reduce by more than half, then add the sugar, water, berries, and lemon juice and allow to simmer for another 10 min. Remove from heat and blend until smooth, pass the mixture through a sieve and allow to cool completely before putting in the sorbet machine.

Assembling tartlet – slice ripe figs and place on top of the tartlet. Ball the Paul Cluver Pinot Noir sorbet and place on top of the fresh figs, add some fresh raspberries and serve immediately.