Fig tarts with thyme cream

Knead all ingredients into a smooth dough, form it into a ball, wrap it in cling film, and place it in the refrigerator to rest for 1 hour.

I used 6 cm diameter molds for baking the tarts, but any other molds, such as muffin tins, are also suitable.

Form the dough into a cylinder and divide it into 15 equal parts. Press each part into the molds so that the dough completely covers the sides. Place the molds in the freezer for 15 minutes. Then, place a paper liner in each mold and fill it with baking weights (e.g., dried beans). Bake in a preheated 180°C fan oven for 12 minutes, then remove the weights with the paper and bake for another 6 minutes. Let the finished tarts cool completely in the molds, then carefully remove them.