Fig and almond pie
Shortbread paste :
1. The shortbread dough: mix the flour, yeast, and butter by rubbing between the hands to obtain a mass with a sandy appearance. Mix the egg and sugar and fold into the flour. Work the dough to obtain a homogeneous mixture and put it in the fridge for 1 hour.
Pour the hot cream in 3 times on the melted chocolate by emulsifying with a maryse. From the first third added, you should see the formation of an elastic core, a sign that the emulsion is starting.
Finish the preparation of the assembled ganache by incorporating the 150g of cold whipping cream into the maryse.
Mix and keep in the refrigerator overnight. The ideal is indeed to make this preparation the day before and to assemble it with a mixer the day of its use, i.e. the following day. If you are taking a course, set aside in the refrigerator for at least 4 hours.
4. Assembly: Butter a pie circle and place it on a silicone cloth or a sheet of baking paper.
Spread the sweet dough on a lightly floured work surface and fill the pie ring with it.
Prick the dough with a fork. Pour the almond cream over the dough. Bake for about 40 minutes until the almond cream has a slightly brown color. Leave to cool on a wire rack.
Then spread our Beggar & Fig Jam over the entire tart base.
Cut the figs into quarters, the large ones into 8. Place them on the pie, starting at the edges, with the end of the stem pointing down. Let's eat!