Molasses figs, mascarpone custard & rose almond tarte

The working title of this dessert was roasted pomegrantate molasses figs with mascarpone custard on a almond and sugared rose petal tarte.. What can I say, I like you knowing what's on your plate. This dessert was inspired, like all others..'look figs in the supermarket', 'hey I have loads of nuts and a jar or rose petals in the pantry'. Basically mashing things together that caught my magpie eye. And that seems to work just fine because this is the shizzle..

Crust

3/4 cups almond flour
3/4 cups patent flour

4 tablespoons butter

3 tablespoons brown sugar
pinch of salt
1/2 teaspoon almond extract

2 teaspoons powder sugar
2 teaspoons sweet syrup*

rose petals

Preheat oven to 180 degrees (moderate heat) celsisus. Toss the dry petals with powder sugar and place loosly on a baking sheet. Pour over the syrup. Bake on low till crisp, about 5 minutes. Set aside to cool. Crush loosely with a mortar and pestle. Melt the butter and set aside. Combine sugar, salt and flours in a bowl. Make a well and pour in the butter and extract. Cut with a pastry knife until combined. Add the petals and continue incorporating the drier edges into the center until a moist dough forms. Press the dough over the bottom and up the sides of lightly greased nine-inch pie pan. Blind bake for 15 minutes. Set aside.

Custard

3 egg yolks

2 tablespoons sweet syrup 

2 tablespoons fine sugar

2 tablespoons cornstarch

2 tablespoons flour

pinch of salt

1/2 cup whole milk
1/2 heavy cream

250 grams mascarpone cheese

Beat yolks, sugar and syrup until smooth. Add in cornstarch, flour and salt. Heat the milk and cream until light boil. Remove, rest for a minute of two and slowly pour a small about of the milk into the yolks, while whisking, to temper. Whisk in the remaining milk. Return to the heat and whisk on medium heat till  thickened. Because of all the thickeners, this puppy cooks quick! Remove from heat. Let cool for a minute or two while whipping the mascarpone smooth in a food processor. Add the custard and whip till smooth.  Let cool. 

Figs

16 figs

pistachio oil
pomegranate molasses
brown sugar
butter
calvados

pistachios
pomegranate molasses

pistachios
vanilla sugar

Rinse, dry and quarter figs. Toss with pistachio oil and place in baking tin. Sprinkle with molasses, brown sugar and top with small knobs of butter. Add a splash of Calvados or water. Roast until soft and fragrant. Crust and roast a handful of pistachio's in a dry pan. Grind the roasted nuts roughly with a sprinkle of vanilla sugar in a mortar and pestle. Set aside both figs and nuts to cool. Reserve the syrup (cook's treat..).

Once everything has cooled, assemble the pie. Spread the custard evenly over the crust. Place the figs in desired pattern over the custard and sprinkle the crushed pistachio's over the top. 

*For the sweet syrup I used leftover homemade vanilla buttermilk syrup but you can use honey, simple syrup or anything you have to hand.