Figs and calisson cream for an appetizing Provençal and seasonal tartlet!
Ingrédients
- For the almond cream : 50g creamed butter, 50g powdered almonds, 1 egg, 40g sugar, 6 little calissons
- For the vanilla cream : 2 tbsp mascarpone, 180ml whole whipping cream, 1 tbsp icing sugar
- For the tartlets : 1 shortcrust pastry, 1 tbsp fig/calisson jam per tartlet, 3 fresh figs
Ce qu’il vous faut
Réalisation
Preheat the oven to 180°C. Cut the shortbread dough and 6 circles. Place the 6 circles in your tart pans and prick the bottom with a fork. Bake blank for 8-10 minutes. Allow to cool.
Meanwhile, prepare the almond cream. Beat the butter with the sugar. While continuing to beat, add the egg. Mix until a homogeneous mixture is obtained and add the almond cream. Make broken calissons and add them to the mixture.
When the pie shells are cold, line the jam shell with fig-calissons. Add the almond cream on top and bake for 12 minutes at 180°C. Allow to cool.
When the tarts have cooled well, spread the top of the almond cream again with fig-calcare jam.
Prepare the whipped cream. Whip the whipped cream with an electric mixer. When the cream starts to rise, add the mascarpone. Continue beating until the cream is firm. You can add icing sugar if the mixture is not sweet enough (at your convenience). Line the entire surface of the tarts with cream and a piping bag and decorate them all around. In the centre place pieces of fresh figs and a calisson as decoration. Put in the fridge until ready to serve.