Trendy Rectangle with Figs and Pistachio Cream

Method

Servings: 6

To make the pistachio cream:

1. Boil the sugar and cream in a pan
2. Pour 1/3 of the mixture on the eggs while stirring
3. When the egg is fully incorporated pour the mixture back into the pan
4. Heat until the mixture reaches 85 °C whilst stirring frequently
5. Remove the pan from the heat and add the gelatin, lime juice, chocolate, pistachio paste and 65g of the mascarpone
6. Stir well and then pour the mixture into a bowl
7. Leave to cool down to around 30 °C
8. Add the remaining 120g of mascarpone slowly whilst mixing with a hand mixer or beater until smooth
9. Put the finished pistachio cream into the fridge to stiffen

To create the fig and pistachio shortcrust tartlet:

1. Brush the edge of the shortcrust shell with edible glue and decorate with the crumbled pistachio nuts
2. Pipe a layer of pistachio cream into the shortcrust shell
3. Fill the remaining shell with fig marmalade
4. Place slices of fresh fig on top and finish by piping dots of pistachio cream