Blueberry Cream Tart with Figs

Instructions for Shortcrust Pastry

• 1
  Form the dough into a ball, wrap it in cling film, and let it chill in the refrigerator for 2 hours. Roll out the chilled dough and place it into a tart pan with a diameter of 24 cm. Prick the dough at the bottom of the pan with a fork, place baking paper on it, and add weights (beans, clay, special ceramic balls) to prevent the dough from puffing up during baking.
• 2
  Bake for 15 minutes in an oven preheated to 180°C with a fan. After baking, remove the paper with weights from the form and fill the crust.
• 3
  Mix the flour with sugar and almond flour, add chilled butter cut into smaller pieces, 1 to 2 tablespoons of ice water, and quickly work into a dense dough (so the butter doesn't melt too much).

Instructions for Filling

• 1
  Mash the blueberries with a fork or lightly blend them with a food processor. In a bowl, mix sour cream with sweet cream, egg yolks, sugar, and flour until a smooth, thin cream forms. Carefully fold the blueberries into the cream and pour the mixture onto the pre-baked crust. Bake the tart for about 30 minutes in an oven preheated to 180°C.

Instructions for Decoration

• 1
  Let the baked tart cool in the form and then refrigerate it for at least two hours. Before serving, decorate it with blueberries and sliced figs.