For pistachio tart

Beat the Unsalted Lactic Butter 82% De Braandt, the Margarine FAMA Soft G+ and the sugar with the feather until incorporated. Then add the eggs one by one. Finally, add the flour along with the pistachio powder and incorporate it as well. Store it in the refrigerator for later use directly from the refrigerator.

Apply three layers of film to the walls and put in weight (lentils, rice etc) and bake at 160 °C in an air-fired oven for 25-30 minutes. Then, remove the membrane and lentils, place our filling in and continue baking at the same degrees for another 25-30 minutes.

For the cream

Whisk Crème D’ Or with water in a wire mixer, at high speed, for 3-4 minutes.

For the whipped cream

Beat Vegetable Cream Emilie 28% and the sugar until incorporated. Then pour Dairy Cream Lowitz 36% and stir until homogenized.

Moulding

Take the tart we have baked and place the patisserie cream that we have made earlier. Freeze slightly and place the freshly sliced ​​figs on top of the cream, irregularly. Freeze well and cut into irregular pieces.