Fig and Mascarpone Tart
75 min
Under an hour
Sezamo
Preparation method
Ingredients overview
- 150 g superior white wheat flour 000
- 90 g unsalted butter 82% fat
- 40 g powdered sugar
- 30 g almond flour
- 3 medium chicken eggs (1 for dough, 2 for filling)
- 1 pinch fine iodized table salt
- 250 g mascarpone
- 200 g sweetened condensed milk
- 350 g fresh figs (approx. 8 small or 5 large pieces)
PREPARING THE DOUGH
From flour, butter, powdered sugar, almond flour, one egg yolk, and a pinch of salt, quickly knead a homogeneous dough. Form a ball, wrap it in cling film, and refrigerate for 30 minutes.
Roll out the dough and place it in a tart pan (23 cm). Cover with baking paper and pie weights. Bake for 15 minutes at 160°C (convection), then another 5-10 minutes without weights. Let cool.
PREPARING THE FILLING AND FINAL BAKING
Beat mascarpone with condensed milk and the remaining 2 eggs. Pour over the tart base. Bake for 15-20 minutes at 160°C until set. Let cool, then refrigerate for 2 hours. Decorate with fresh fig slices.
Chef's tip
For an impeccable appearance, slice the figs thinly and arrange them in a spiral shape. You can brush the figs with a little honey or warmed apricot jam for a special shine.
Ingredients
Nutritional values
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