Fig tart with Recioto DOC custard Valpolicella.

Category

Dessert

Preparation time

40 mins

Process

For the shortcrust pastry

Cut the butter into pieces and mix it in a bowl together with the sugar icing, until it becomes creamy. Add the egg, the grated lemon peel, the flour and knead with your hands or with the planetary mixer until you obtain a smooth dough. Let the dough rest in the fridge for 45 minutes, wrapping it in cling film transparent. After removing it from the fridge, roll out the shortcrust pastry with a rolling pin on a floured surface. Transfer the shortcrust pastry to the pan of 24 cm in diameter previously buttered.

Prick the bottom with a toothpick, then cover the pastry with some baking paper on which you will place silicone weights for cakes or dried legumes. Cook the tart in a static oven at 180° for about 20/25 minutes. When it has cooled, remove the cake from the mold and prepare to fill it with the cream you have prepared in the meantime.

For the Recioto della Valpolicella custard

Pour the milk into a saucepan and bring it almost to the boil. In a bowl, in the meantime, mix the egg yolks with the sugar and flour, add the Recioto and lemon peels. Then pour in half the hot milk, incorporating the egg yolks.

Place the saucepan with the remaining milk back on the heat and bring it back to temperature. Add the mixture obtained into the saucepan, stirring until the cream becomes silky and thick. Now turn off the heat and transfer the cream into another container, preferably a frozen one. Using cling film, cover the surface of the cream, to prevent annoying cuticles from forming.

For coverage.

Cut the figs into quarters and place them as you like on top of the Recioto custard. Transfer the tart to the refrigerator and let it cool for an hour. It is now ready to serve.