Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 8 | 90 minuti |
Ingredients
| 250 g | Flour |
| 170 g | powdered sugar |
| 200 g | butter |
| 2 | lemon peels |
| 2 | egg yolks |
| q.b. | salt |
| 500 g | mascarpone Sterilgarda |
| 200 g | Whipping Cream Sterilgarda |
| 7 g | gelatine sheets |
| q.b. | water |
| q.b. | dried beans |
| 800 g | figs |
| 70 g | cane sugar |
| q.b. | flaked almonds |
Preparation
- To make the fig and mascarpone tart, start with the shortcrust pastry. Place the flour in a blender and add the cold butter, cut into pieces. Add the powdered sugar and a pinch of salt, then blend until the mixture resembles sand.
- Transfer the mixture to a pastry board and make a well in the center. Grate the lemon zest and then add the egg yolks.
- Combine all the ingredients, working the mixture by hand, until you obtain a fairly smooth and homogeneous dough. Shape the dough, cover it with plastic wrap, and let it rest in the refrigerator for at least half an hour.
- Meanwhile, prepare the mascarpone cream: first, soak the gelatine in a bowl filled with cold water for 10 minutes. After this time, squeeze the gelatine and dissolve it in 50 ml of warm cream. Now, place the Sterilgarda mascarpone in the bowl of a stand mixer or in a bowl and beat it with an electric mixer. Soften it with the powdered sugar, remembering to set aside 2 tablespoons. Beat only for a few seconds with the whisk, otherwise it risks becoming too lumpy.
- Whip the remaining cream with the two tablespoons of reserved powdered sugar. Then, add the gelatine and cream mixture to the mascarpone and mix well. Then, grate in the zest of one lemon.
- Gently fold the Sterilgarda Mascarpone into the whipped cream and add the grated lemon zest.
- Mix everything thoroughly to incorporate the ingredients, cover the bowl with plastic wrap, and let it set in the refrigerator for at least 1 hour.
- Meanwhile, remove the shortcrust pastry from the refrigerator and roll it out on a floured surface to a thickness of about 1 cm.
- Butter a 25 cm diameter cake pan with a brush and flour it (19-20 cm). Then lift the rolled out shortcrust pastry, roll it around the rolling pin, and place it on the cake pan. Press it firmly into the pan with your hands.
- Remove any excess pastry by pushing the rolling pin against the edges of the pan and prick the bottom of the pastry with the prongs of a fork.
- Then blind bake: line the bottom with parchment paper and fill with dried beans. Bake the pan in a preheated conventional oven at 180°C (350°F) for 30 minutes. If using a fan oven, bake at 160°C (320°F) for 20 minutes.
- Once baked, remove the shortcrust pastry from the oven, remove the parchment paper and dried beans, and bake for another 5 minutes at the same temperature, then remove from the oven and let it cool completely. Once cooled, fill it with the mascarpone cream, which should now be firm, smoothing it with the back of a spoon.
- Now prepare the garnish: wash the figs thoroughly and dry them with a kitchen towel or paper towel. Then place them on a cutting board and, after halving them, cut each half into thirds. Take a nonstick pan, arrange the fig segments and add the brown sugar. Cook the fig segments over medium heat for 5-6 minutes.
- Cook until they reach a soft, caramelized consistency, turning them very gently to prevent them from falling apart, and let them cool.
- Now decorate the cake, arranging the fig segments in a radial pattern and finishing with a handful of flaked almonds.
- The fig and mascarpone tart is ready to be served and enjoyed.
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