Recipe for Creamy Vanilla Fig Tart

For the pastry, cut strips of puff pastry to the height of the circles and long enough to go around the inside of the circle. Also cut disks the size of the circle for the bases. Grease the circles and line the pastry, sealing the edges to the bases. Place a bag of rice in the center for even cooking. Bake at 160°C for 30 minutes, then remove the bags. Finish baking for 10 minutes.

For the cream, make a custard by boiling the milk, cream, and scraped vanilla to start. Whisk the sugar and yolks together. Pour the boiling mixture over the yolks and mix well.

Transfer everything back into the saucepan and cook until 83°C while stirring. Add the previously softened gelatin off the heat and set aside in the freezer for one hour, covered with plastic wrap. When the cream is well chilled, whip it like chantilly by incorporating the mascarpone until you achieve a light and creamy texture.

For the streusel, mix all the ingredients, crumble them on a baking sheet, and bake for about 20 minutes at 160°C.

For the compote: Mix the purees in a saucepan and heat until 40°C. Add the sugar mixed with pectin. Bring everything to a boil, stirring regularly for about 1 minute.

To finish, fill the pastry shells with vanilla cream. Pipe a generous point of cold compote in the center and cover with a layer of crispy streusel. Wash and slice the figs into thin slices (about 10 along the length) and arrange them harmoniously and generously on top of the tart. You can decorate with a few pieces of golden streusel.