Mini Fig Tart

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1 Egg yolk
1 teaspoon Vanilla bean paste
1 1/2 tablespoon Cold water
150g All-purpose flour
52g Sugar
A pinch of Salt
8 tablespoons Unsalted butter cubed


220g Mascarpone room temperature
1 1/2 tablespoon Honey
1 1/2 tablespoon Lemon juice
1/2 teaspoon Vanilla bean paste
4 - 6 Figs sliced
Nuts chopped


In a bowl, whisk the egg yolk, vanilla and cold water together. In a food processor, add the flour, sugar and salt, pulse then add the cubed butter and pulse until crumbly. Pour in the egg mixture while pulsing and a dough should form. If the dough doesn't come together, slowly add a splash of water at a time. Wrap the dough in clingfilm and place in the fridge for an hour.

Preheat the oven to 190C, remove the dough from the fridge and the clingfilm, dust a clean work surface with flour, roll out the dough into a rectangle and cut out six 5 inch wide circles.

Place the dough into your small tart pans, place in the fridge for 15 minutes then place baking paper on top and fill with baking beans or lentils. Bake for 15 to 25 minutes or until dry. Remove the baking paper and bake for a further 5 minutes or until golden brown. Remove from the oven and leave to cool completely.

In a clean bowl, whisk the mascarpone, honey, lemon juice and vanilla together. Spread or pipe the mixture on top of the tart shells, arrange sliced figs on top and sprinkle with chopped nuts of your choice.

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