Fig Cake with Mascarpone Cream

Quickly knead all ingredients for the dough into a smooth dough so that the butter does not become too soft. Form the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for about 30 minutes.

Roll out the chilled dough and place it in a tart tin (∅ 23 cm), pulling up an edge. Cover the dough with baking paper and weigh it down with dried peas or baking beans (blind baking). Bake in a preheated oven at 160°C convection for approx. 15 minutes. Then remove the paper and weights and bake for another 5 to 10 minutes until golden brown. Let cool briefly.

Stir the mascarpone smooth with the sweetened condensed milk and eggs. Pour the cream onto the pre-baked base. Return the tin to the oven (bottom rack) and bake at 160°C convection for approx. 15 to 20 minutes until the filling has set. Tip: You may cover the tin with aluminum foil to keep the surface light.