I made a hazelnut tart shell with toasted ground hazelnuts, filled it with a soft goat cheese filling, arranged the lovely fresh and ripe figs, topped with a port wine that was reduced to a thick syrup and sprinkled with more hazelnuts.
I gathered the parts from a few different recipes to create this dessert and it worked fabulously. I can only look forward to finding fresh ripe figs again so I can repeat it.
Actually, I am confident that another fruit could easily be substituted for the figs. Berries would certainly lend themselves well in this combination.
