Mini Tarts with Thyme Cream and Figs

Mix all the dough ingredients until you get a homogeneous mixture. Form a ball, wrap it in cling film, and refrigerate for one hour.

Divide the dough into 15 equal parts. Press each part into mini tart molds (approx. 6 cm diameter), covering the edges well. Place the molds in the freezer for 15 minutes.

Preheat the oven to 180°C. Place a small piece of baking paper and weights (beans or rice) in each mold. Bake for 12 minutes, then remove the weights and bake for another 6 minutes until golden. Let them cool completely before removing them from the molds.