Buy all ingredients right below the recipe
CRUST
- 150 g all-purpose flour
- 30 g almond flour (finely ground almonds)
- 40 g powdered sugar
- 90 g chilled butter
- 1 egg yolk
- pinch of salt
FILLING
- 250 g mascarpone
- 200 g sweetened condensed milk
- 2 eggs
- 8 fresh small figs or 5 large ones
CRUST INSTRUCTIONS
- 1Quickly work all ingredients into a smooth dough, ensuring the butter does not melt too much. Form it into a ball, wrap it in cling film, and chill in the refrigerator for ½ hour.
- 2Roll out the chilled dough and place it into a ∅ 23 cm tart pan, ensuring it covers the sides of the pan. Place baking paper on top of the dough and fill it with baking weights (beans, ceramic beads) to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 160°C with fan assist, then remove the paper with the weights and bake for another 5 to 10 minutes. Let cool for a while after baking.
FILLING INSTRUCTIONS
- 1Whisk the mascarpone with condensed milk and eggs using a whisk. 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, or until the filling sets, at 160°C with fan assist. You can cover the pan with aluminum foil to keep the filling light on top. After baking, let it cool on a wire rack and then chill in the refrigerator for 2 hours. Decorate with sliced figs.
Laskominy od Maryny
A successful Brno food blogger and owner of a great bakery has joined forces with Rohlik to bring you a batch of delicious treats.