Fig tart with mascarpone

Quickly knead the dough ingredients into a smooth dough, making sure the butter doesn't melt too much. Form it into a ball, wrap it in cling film, and let it rest in the refrigerator for half an hour.

Roll out the chilled dough and place it into a 23 cm diameter pie dish, covering the sides as well. Prick it with a fork, place baking paper and weights (e.g., dried beans) on top. Bake for 15 minutes in a 160°C fan-assisted oven, then remove the weights and bake for another 5-10 minutes. Let it cool.

Mix the mascarpone with the condensed milk and eggs. Pour the cream onto the pre-baked crust. Return it to the oven on the bottom rack and bake for 15-20 minutes at 160°C until the filling sets. (You can cover it with aluminum foil to keep the top light.)