Shortcrust Pastry Tarts with Thyme Cream and Figs

Quickly knead all ingredients for the dough into a smooth shortcrust pastry. Form into a ball, wrap in cling film, and let rest in the refrigerator for approx. 1 hour.

Form the dough into a roll and divide into 15 equal pieces. Press each piece into a tartlet mould (approx. ∅ 6 cm) so that the edge is well covered. Place the moulds in the freezer for 15 minutes.

Place a piece of baking paper in each mould and weigh down with baking beads (or dried legumes). Bake in a preheated oven at 180°C (convection) for approx. 12 minutes. Then remove the paper and weights and bake for another 6 minutes. Let cool completely in the moulds, then carefully remove.