Mascarpone and fig tart recipe
For the dough, work the flour, butter and salt in a food processor until you obtain a mass having the consistency of coarse sand.
Sift the powdered sugar, add the egg yolks and let the robot knead everything until you obtain a smooth and supple dough.
If it's too dry and lumpy, add 1-2 tablespoons of water.
2 tablespoons of cold water. Form a ball with the dough and wrap it in cling film for at least 30 minutes in the fridge.
Preheat the oven to 180°C (gas level 4).
Roll out the pastry to a thickness of about 4 millimeters on a lightly floured work surface, then line a 27 centimeter diameter pie pan with it.
Cut off the excess dough on the edge and prick the bottom of the dough several times with a fork.
Chill again for 15 to 20 minutes.
Cover the bottom of the pastry with parchment paper, place the split peas on it and blind-bake the tart for 10 minutes in the oven.
Remove the paper and the pulses and bake the pie for an additional 10-15 minutes until golden brown.
Let the pie cool.
During this time, beat the egg whites until stiff, then whip them until stiff, adding half the sugar in small quantities. In a separate bowl, beat the egg yolks into a foam with the remaining sugar. Incorporate the mascarpone and, to finish, the egg whites. Spread the mascarpone cream on the bottom of the tart and garnish with the figs.
Keep in cool until serving.
To be enjoyed without moderation.