For the pastry:<\/p>\n
For the topping:<\/p>\n
Start with preparing the dough by rubbing in with your fingers all the ingredients and kneading the pastry until well combined. Form a bowl, cover it in cling film and leave in the fridge to rest for a minimum of 30 minutes.<\/p>\n
Grease a loose bottomed tart tin of 23 cm in diameter with butter.<\/p>\n
Take the pastry from the fridge and roll it out. Place it in the tin and gently press the dough onto the bottom and inside of the baking dish. Trim the edges by rolling a rolling pin over the tart tin. Prick the bottom with a fork, line the dish with baking parchment and fill with dry beans or rice (this process will prevent the pastry for rising).<\/p>\n
Place\u00a0 <\/span>the baking tin in a preheated oven to 180 C and bake blind for 10-15 minutes.<\/p>\n Remove the baking parchment and carry on baking for the next 15-20 minutes until the pastry becomes golden.<\/p>\n Take it out and leave to cool.<\/p>\n Now prepare the topping. Whisk all the ingredients apart from the figs.<\/p>\n * The chestnut cream for me is already sweet enough, but add more sugar if you wish to do so.<\/p>\n Spoon the chestnut filling into the cooled pastry case .<\/p>\n Slice the figs and arrange them on top. Keep in the fridge until you are ready to serve it.<\/p>\n","protected":false},"excerpt":{"rendered":" For the pastry: 200 g of flour\u00a0 3 tablespoons of fine sugar\u00a0 100 g of cold butter, diced 1 egg For the topping: 250 g of mascarpone cheese half a jar of chestnut cream (around 170 g) a few drops of vanilla essence 4 large ripe figs or 6 smaller ones Start with preparing the … <\/p>\n