Fig Tart

DOUGH INSTRUCTIONS

• 1
  Quickly work all the ingredients into a smooth dough, so the butter doesn't melt too much. Form it into a ball, wrap it in cling film, and chill in the refrigerator for ½ hour.
• 2
  Roll out the chilled dough and place it into a tart pan with a ∅ 23 cm, ensuring it covers the sides of the pan as well. Place baking paper on the dough and pour in weights (beans, ceramic weights) to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 160°C with fan, then remove the paper and weights and bake for another 5 to 10 minutes. Let it cool for a moment after baking.

FILLING INSTRUCTIONS

• 1
  Whisk the mascarpone with condensed milk and eggs. Pour the mixture onto the pre-baked tart base. Return the pan to the oven on the lower rack and bake for 15 to 20 minutes until the filling sets, at 160°C with fan. You can cover the pan with foil to keep the filling light on the surface. Let it cool on a rack after baking and then chill in the refrigerator for 2 hours. Garnish with sliced figs.