Tarta de higos

Réalisation

1. 01
   Étape 1Beat eggs with sugar

   Beat the eggs with 120 g of sugar until they triple in volume.

   œufsucre120 g de 370 g
2. 02
   Étape 2Fold in the flour

   Sift the 120 g of flour and fold it into the eggs in 3 batches with folding movements, until no lumps remain and the mixture does not deflate.

   farine de blé120 g de 170 g
3. 03
   Étape 3Bake the sponge15 min

   Mix the 20 g of melted butter with a little of the batter, then fold it back into the batter with the lemon zest. Bake at 180 ºC for 15 minutes.

   Note

   Every oven is different, so check it and adjust the time as needed.

   beurre20 g de 50 gcitron
4. 04
   Étape 4Infuse the milk

   Heat the 500 ml of milk with the vanilla.

   laitextrait de vanille
5. 05
   Étape 5Whisk the yolks

   While the milk heats, whisk the 4 yolks with 100 g of sugar and 50 g of flour.

   jaune d'œufsucre100 g de 370 gfarine de blé50 g de 170 g
6. 06
   Étape 6Pour milk over yolks

   When the milk starts to bubble, pour it over the yolk mixture until smooth, add the lemon zest, and pour everything back into the pot.

   laitcitron
7. 07
   Étape 7Cook the cream

   Cook over low heat, stirring constantly, until the cream reaches the desired texture.

8. 08
   Étape 8Stir in butter

   Take the pot off the heat and stir in the 30 g of butter.

   beurre30 g de 50 g
9. 09
   Étape 9Spread the cream

   Pour the cream over the baked sponge and spread it evenly.

10. 10
    Étape 10Arrange the figs

    Slice the figs and arrange them over the cream.

    figue
11. 11
    Étape 11Dissolve the sugar

    Dissolve 150 g of sugar in the 200 ml of water in a saucepan over the heat, together with the juice of half a lemon.

    Note

    The source gives 100 or 200 g of sugar to taste; 150 g is used here.

    sucre150 g de 370 geaujus de citron
12. 12
    Étape 12Add the gelatin

    Once the sugar has dissolved, remove the pot from the heat and add the soaked gelatin sheet.

    gélatine
13. 13
    Étape 13Glaze the figs

    Let the syrup cool until it thickens, then brush it over the figs.

    Note

    Make the syrup while the sponge bakes, or a little before.

    figue