ingredients

1 hard shortbread breton

150 g custard cream

50 g of liquid cream

15 Fresh Figs

Red currant jelly

Semolina sugar

Equipment

1 rolling pin

1 pie circle of 22 cm

1 salad bowl

1 whip

1 spatula

1 socket pocket

1 knife

1 plate

Baking paper

1 saucepan

1 Brush

Steps

Step 1

Preheat the oven to 170 ° C.

2nd step

The bottom of Pie :

Make a Breton shortbread recipe.
On a plate covered with baking paper, using a pie circle of 22 cm, detail a disc 6 mm thick.
Bake 20 minutes at 170 °. On leaving the oven, place it on a rack.

Step 3

The garniture   :

- Cut the peduncle of the figs and the cracks on their height. place them on a baking sheet covered with baking paper. Sprinkle with caster sugar. Fry the figs for 12 minutes in the oven. Place them on an absorbent paper to mop up the moisture.

- In a salad bowl, whip the liquid cream to obtain the texture of a whipped cream. Carefully add the pastry cream, cold and beaten, to the spatula. Using a pastry bag filled with this cream, cover the Breton shortbread. Arrange the fruits harmoniously.

- Melt the currant jelly in a saucepan over low heat. With a brush, top the figs with the liquefied jelly

tips

Adapt your cooking time to your fruits.

Figs that are not ripe enough should cook for another 3 to 5 minutes.

You can use other fruits for this recipe.