Fig Tart

From all ingredients, quickly work into a smooth dough, so that the butter does not melt too much. Form a ball, wrap it in cling film, and chill in the refrigerator for ½ an hour.

Roll out the chilled dough and place it into a ∅ 23 cm tart pan, so that it covers the sides of the pan. Place baking paper on the dough and pour baking weights (beans, ceramic beads) onto it to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 160°C with convection, then remove the paper with the weights and bake for another 5 to 10 minutes. Let cool for a while after baking.

Whisk the mascarpone with a whisk together with the condensed milk and eggs. Pour the mixture onto the pre-baked tart crust. Return the pan to the oven on the bottom rack and bake for 15 to 20 minutes, until the filling sets, at 160°C with convection. You can cover the pan with aluminum foil to keep the filling light on the surface. After baking, let cool on a wire rack and then chill in the refrigerator for 2 hours. Decorate with sliced figs.