Ingredients

For the Sablée Dough:

300 gr of flour

150 gr of butter

70 gr of brown sugar

2 yolks

1 teaspoon cinnamon

A pinch of salt

1 and 1/2 tablespoons of ice water

*rectangular mold cm 12×36 cm

Preparation

Combine butter and flour and work with your fingers until you get a sandy texture.

Add the brown sugar, cinnamon, salt and the yolks, mix until you get a sandy dough. Add cold water and work until absorbed, compact and somewhat brittle.

Make a disc, cover with film and reserve in the refrigerator for 1 hour.

Preheat the oven to 175º C heat below.

Line the mold with the dough and press with your fingers to adjust it.

Bake for 30 min, approx. Take out and cool completely inside the mold.

For the figs roasted in honey:

10 figs, quartered

Bifloral Honey @reinamadre.cl

Wash and dry the figs. Cut into quarters and put in the can on paper.

Drizzle generously with honey and bake for 6-8 minutes.

Remove and allow to cool completely before filling the tartlet.

For the pastry cream:

250 ml of milk

1 tsp vanilla paste or essence

2 yolks

60 g of sugar

1 and 1/2 tbsp flour

1 and 1/2 tbsp cornstarch

1/2 tsp cinnamon

Heat the milk with the vanilla in a saucepan to the point of boiling.

Aside, in a bowl, beat the egg yolks together with the sugar, cinnamon, cornstarch and flour.

Add the hot milk to the previous mixture. Mix well to avoid lumps.

Add the rest of the milk and mix well.

Return the pot to the fire without stopping stirring until it boils, leave 1 more minute, always stirring.

Spread on a tray to cool. Cover with film so that a “crust” does not form.

Aside:

70-100 gr of ricotta

Bifloral Honey @reinamadre.cl

Pistachios

Drain the ricotta, put on the pastry cream and on top of it the figs. Sprinkle with the chopped pistachios and sprinkle with honey.

Recipe, production and photography: @catasanchezmontes