Tarta de higos

Procedimento

1. 01
   Passaggio 1Beat eggs with sugar

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

   uovozucchero120 g di 370 g
2. 02
   Passaggio 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.

   farina di grano120 g di 170 g
3. 03
   Passaggio 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.

   Nota

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

   burro20 g di 50 glimone
4. 04
   Passaggio 4Infuse the milk

   Heat the 500 ml of milk with the vanilla.

   latteestratto di vaniglia
5. 05
   Passaggio 5Whisk the yolks

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

   tuorlozucchero100 g di 370 gfarina di grano50 g di 170 g
6. 06
   Passaggio 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.

   lattelimone
7. 07
   Passaggio 7Cook the cream

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

8. 08
   Passaggio 8Stir in butter

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

   burro30 g di 50 g
9. 09
   Passaggio 9Spread the cream

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

10. 10
    Passaggio 10Arrange the figs

    Slice the figs and arrange them over the cream.

    fico
11. 11
    Passaggio 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.

    Nota

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

    zucchero150 g di 370 gacquasucco di limone
12. 12
    Passaggio 12Add the gelatin

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

    gelatina
13. 13
    Passaggio 13Glaze the figs

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

    Nota

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

    fico