Fig Cream Tart

Fig Cream Tart

1. Sift the low flour and mix with the refrigerated butter. (The butter does not need to be softened in advance)

2. Gently rub the flour and butter with both hands to make them evenly mixed and knead them into breadcrumbs.

3. Add 5g of egg liquid.

4. Then add water.

5. Grab the dough gently with your hands. Don't over-knead it to avoid swelling of the dough. Then refrigerate for 30 minutes.

6. After taking out the dough, use a rolling pin to roll it into a dough sheet about 3mm thick.

7. Prepare the tart mold, put the dough into the mold, lightly press to fit, and use a rolling pin to roll out the excess part.

8. Use a fork to insert some holes in the bottom of the dough.

9. Spread tin foil on the dough sheet, and then spread some beans, so as to prevent the dough sheet from being heated and foaming during the baking process.

10. Preheat the oven to 175 degrees. After baking for 15 minutes, take out the tart mold, remove the beans and tin foil, and put it in the oven again to bake for 5 minutes. Just take it out and let it cool.

11. Add whipped cream to powdered sugar and whip. (It's not easy to pass on a hot day, it's easier to operate in an air-conditioned room)

12. Squeeze the whipped cream into a piping bag and squeeze it into the cooled tart.

13. Wash the figs and cut them into the shape shown in the picture, or any shape you like.

14. Finally, place the figs on top of the cream for decoration.

Tips:

Be sure not to knead the dough too much to prevent the dough from becoming gluten and affecting the taste after baking.
The decorated figs are replaced with other fruits, which also has a special flavor.
Whipping cream in a weather is really tormenting. You can send it over ice water or directly in an air-conditioned room.