Tarts with Thyme Cream and Figs

DOUGH INSTRUCTIONS

• 1
  From all ingredients, knead a smooth dough, form it into a ball, wrap it in cling film, and chill in the refrigerator for 1 hour.
• 2
  For baking the tarts, I used tart molds with a diameter of 6 cm; you can also use any other molds, such as muffin molds.
• 3
  Roll the dough into a log and divide it into 15 portions. Press each portion into a mold so that the dough covers its entire sides. Place the molds with dough into the freezer for 15 minutes. Place a paper cup into each dough-lined mold and fill it with baking weights. Bake for 12 minutes in a fan-assisted oven preheated to 180°C, then remove the paper cups with weights and bake for another 6 minutes. Let the baked tarts cool completely in the molds, then carefully unmold them.

THYME CREAM INSTRUCTIONS

• 1
  Bring the cream to a boil, add the washed thyme, and simmer for 5 minutes. Remove from the heat and let steep for 2 hours to infuse the cream with the aroma and flavor of thyme. Strain the cream and let it cool thoroughly in the refrigerator.
• 2
  In a bowl, combine mascarpone, chilled cream, and honey, and whip into a thick cream. First, turn the mixer to low speed, after one minute increase to full speed, whip for approximately 2 minutes until the cream is almost whipped, then reduce the speed back to low and finish whipping the cream until it is firm enough but not over-whipped.

DECORATION INSTRUCTIONS

• 1
  Fill a piping bag with a round, wide-opening nozzle with the cream and decorate the tarts. Place them in the refrigerator for 15 minutes to firm up slightly. Wash the figs and cut them into eighths. Place an eighth of a fig on each tart, drizzle with honey, and for decoration, you can add a sprig of thyme.