To make the pastry shell, mix all ingredients together to make a smooth pastry. Allow the pastry to rest for at least 3 hours in the fridge.
For Fragipane
Mix together all the ingredients in a planetary mixer on the 2nd speed for 5 minutes.
For Vanilla Mousse
Dissolve the corn starch in the water and heat to 50°C. Add the vanilla and allow to dissolve. Then mix in the Flora cream, beaten to yogurt-like thickness.
Bring It Together
Roll out the pastry to a thickness of 3.5 mm and use to line the tartlet rings.
Fill three-quarters full with frangipane and bake at 180°C for 18 minutes. Allow the tartlets to cool for 60 minutes.
Pipe vanilla mousse onto the cooled tartlets. Then decorate with quartered figs and dust with icing sugar.
Cooking time18 minutes
Preparation time4 hour 25 minutes
Servings8 portions
