MASCARPONE AND FIG TART

When the pastry is ready, we can concentrate on the mascarpone cream: first soak the gelatine in a bowl of cold water for 10 minutes. Then squeeze the gelatine out and melt in 50 ml of warm cream. Place the Virgilio mascarpone in a bowl and beat using an electric mixer. Add the icing sugar, keeping 2 tbsp aside. Beat for a few seconds using the whip attachment. Whip the remaining cream with the rest of the icing sugar. Then add the gelatine mixture to the mascarpone and mix well. Carefully add the mascarpone and grated lemon zest to the whipped cream. Mix gently to combine all the ingredients, then cover the bowl with cling film and allow to set in the fridge for at least 1 hour. Meanwhile, remove your pastry from the fridge and roll out on a floured surface to a thickness of approximately 1 cm. Butter and flour a tart case. Use the rolling pin to lift the sheet of pastry and place it on the tart case. Trim off the excess and prick the base with a fork. Now blind-bake the pastry: place a sheet of baking paper on the base and fill with baking beads or dried beans. Bake in a pre-heated static oven at 180°C for 30 minutes. When cooked, remove the baking paper and beads and cook for a further 5 minutes at the same temperature, then remove from the oven and allow to cool completely. Fill the pastry case with the mascarpone cream, using a spoon to level the surface. Now prepare the garnish: wash and dry the figs and cut into wedges. Place the fig wedges in a non-stick pan and add the brown sugar. Cook on medium heat for 5 minutes. Turn the figs carefully so they become soft and caramelised; allow to cool. Now decorate your tart: your fig and mascarpone dessert is ready to serve.