Roasted Fig Tartlets

Directions

1. 1
   With an electric mixer, beat cream cheese until fluffy.
2. 2
   Beat in creme fraiche and confectioners sugar until smooth.
3. 3
   (Filling can be refrigerated in an airtight container up to 1 day; bring to room temperature before using.)
4. 4
   Preheat oven to 350F.
5. 5
   Combine port, star anise, cinnamon, peppercorns, zest, granulated sugar, and honey in a roasting pan.
6. 6
   Use the tip of a paring knife to scrape vanilla seeds into port mixture, then add pods.
7. 7
   Add figs, and turn to coat.
8. 8
   Roast, basting once, until figs are soft and liquid is syrupy, about 45 minutes.
9. 9
   Let cool.
10. 10
    (Figs and syrup can be refrigerated in an airtight container up to 1 week.)
11. 11
    On a lightly floured surface, roll out dough 1/8 inch thick.
12. 12
    Cut out eight 5-inch rounds.
13. 13
    Fit dough into 4-inch tartlet pans, and trim excess dough flush with rims.
14. 14
    Pierce bottoms of shells all over with a fork.
15. 15
    Place shells on a rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes.
16. 16
    Bake tartlet shells until golden brown, 12 to 15 minutes.
17. 17
    Transfer to a wire rack.
18. 18
    Let cool completely.
19. 19
    Spoon 2 tablespoons filling into each crust.
20. 20
    Top with figs, and drizzle with some syrup.
21. 21
    Garnish with orange zest curls.
22. 22
    Tartlets can be refrigerated up to 1 hour.
23. 23
    Unmold, and serve immediately.