125 g cold, lightly salted butter, cut into pieces
60 g fine granulated sugar
40 g of Muscovado cane sugar (or, alternatively, Demerara quality) a pinch of salt
the seeds of half a Bourbon vanilla bean or half a teaspoon of extract
For the vanilla custard
200 ml of whole milk
50 ml of fresh liquid cream
the zest of an organic, untreated lemon
75 g of egg yolks (about 4, from medium eggs)
75 g of granulated sugar
the seeds of a Bourbon vanilla bean or a teaspoon of extract
360 g of extra white fig jam
In a planetary mixer, with the paddle attachment, or by hand and on the work surface, work the flour with the cold butter cut into pieces and the vanilla, until the mixture is sandy. Add the sugars and salt and then the egg and mix briefly, without heating the ingredients, until you obtain a smooth dough that comes away from the sides of the mixer or from your hands. Form a loaf, wrap in cling film and leave to rest in the refrigerator for at least 5 hours. Once this time has elapsed, roll out the shortcrust pastry with a rolling pin on a lightly floured work surface to a thickness of approximately 3 mm and line the mold, thus creating the bottom of the tart. With the tines of a fork, prick this bottom. Transfer to the refrigerator for at least 30 minutes. Bake in white, with the bottom of the tart covered with baking paper and weights or dried legumes, baking at 170°C for approximately 35 minutes. In the last 10 minutes of cooking, remove the weights or legumes and continue cooking. Remove from the oven, let cool and remove from the mold only when the shell is very cold. Transfer to a plate or tray.
In the meantime, prepare the custard.
In a saucepan, bring the milk to the boil with the cream and lemon zest. Using an electric whisk, whip the egg yolks with the sugar, vanilla and starches until the mixture becomes light and frothy, add to the milk mixture and mix with a whisk, by hand, only when small volcanoes have formed: in this way the whipped eggs will not touch the bottom and in a minute, stirring, your cream will be ready. Remove the lemon zest. Immediately cover with cling film and chill in the freezer or in a bain-marie of water, salt and ice until it reaches room temperature. Transfer the cream into a piping bag with a ribbed nozzle and fill the bottom of the tart. Transfer the jam into another piping bag with a smooth nozzle and make large “polka dots”, as shown in the photo.
Decorate with untreated flowers or fresh figs.