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Preparation time: 45 minutes Cooking time: 25 minutes. How many people: 6 people
Materials 500 g flour 250 g butter (cut into small pieces, should be cold) 2 tablespoons powdered sugar 1 egg 1 teaspoon salt
For the curd and fig filling of tartlets 250 g fresh milk cottage cheese (cottage cheese) 6 figs
Curd cheese and fig tart for topping 2 tablespoons of honey 1 tablespoon of flaked almonds
How about creating magic in your own kitchen? You can start with our recipe for curd pie with figs ;)
Sift flour, powdered sugar and salt into a bowl. Then add the cold butter cut into small cubes and the egg. Mix with your fingertips until you have a shortbread dough (the dough should hold together when you pick it up and squeeze it). You can also adjust this consistency with cold water.
If possible, without touching it, place the shortbread dough on the stretch film you have stretched on the table using a spatula, press it with the stretch film, give it a round shape and wrap it well. Let it sit in the refrigerator for at least two hours (there should be bits of butter in the dough as it hardens).
Place the dough in the tart pan and poke the bottom with a fork to prevent it from rising. Place parchment paper and dry legumes inside. Bake in an oven preheated to 180 degrees for 15 minutes, then remove the paper and beans and bake for another 10 minutes. Remove from oven and let cool.
Grate the lemon zest into the curd cheese and mix. Once the tart base has cooled, fill it with cottage cheese. Place chopped figs on top. Serve sprinkled with almonds and honey.