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.
2. Preparation of the amandine device: melt the butter and set aside. Beat the eggs and sugar to obtain a foamy mixture. Add the bitter almond extract and then the melted butter. Mix the flour and almond powder. Add them to the previous mixture. Set aside. Preheat the oven to 200°. Take the dough out of the refrigerator and divide it in half, about 2 x 250 g. Freeze the second dough piece for another use.
3. Mounted ganache: Melt the chocolate in a bain marie and set aside. I always do this step to make sure all the chocolate melts once the cream is added! It's much more practical. At the same time, bring the cream with glucose and invert sugar to a boil. If you don't have invert sugar and you don't want to invest, replace it with 10g of glucose or 10g of neutral honey (acacia honey type).
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!
Recipe by Clélia Chatelain @clelia_13_