Fig tart with cream
Instructions
Start the shortbread: rubbing his hands the butter and flour, intridete the ingredients so you get a bunch of briciolame; place it on the work surface by the fountain in the Middle put the egg yolks, sugar, vanilla and salt, then mix everything together very quickly with your fingertips, not to ' burn ' the dough; wrap it in a little plastic wrap and move to rest in the refrigerator for 30 minutes.
Meanwhile prepare the cream: heat the milk and apart, worked briefly the yolks with the flour and sugar; dilute the mixture by pouring hot milk, then bring on moderate heat and, stirring frequently, simmer the cream for about 5 minutes, then add the Vanillin, turn off and let cool.
Roll the dough to 5 mm thick, then coated with bucherellatela it a mold for 28 tarts cm diameter, with smooth edges.
Passed in the oven at 200 degrees for 20 minutes, then put the pasta on a wire rack, fill it with cold cream and garnish with washed, dried figs, not peeled, cut into wedges; Sprinkle the tart with a little icing sugar, brush strokes figs with a thin layer of jelly to prevent blackening on contact with air, then transferred the tart on a plate and serve.
Ingredients and dosing for 8 persons
- For the pastry:
- 250 g of flour
- 200 g of butter
- 100 g of icing sugar
- 2 egg yolks
- 1 pinch of salt
- 1 sachet of vanillin
- For the custard:
- 500 g of milk
- 150 g of sugar
- 30 g of flour
- 4 egg yolks
- 1 sachet of vanillin
- For garnishing:
- 8 figs
- Apricot jelly
- Icing sugar