For the base:

500 g flour 00
18 g baking powder
150 g softened butter
190 g sugar
3 eggs
vanilla
grated lemon peel (optional)

Work all the ingredients quickly, without heating the dough.

Wrap it in the kitchen foil and allow it to rest in the refrigerator for 30 minutes.

Roll the dough with a rolling pin up to a thickness of 0.5 cm. With the round dough cup, form circles and lay them on the tart cake molds.

Drill the bases with a fork.

Bake at 180ºC for 10 minutes.

This dough can also be used for bases for pies and biscuits.

Custard

600 g milk
150 g cream
127 g of egg yolks
165 g sugar
30 g corn amid
30 g rice starch
vanilla
lemon rind

Mix starches and sugar with a whisk, add a ladle of cold milk then the egg yolks. Add the milk and the boiling cream. Bring on the heat and simmer it and let it cool as quickly as possible. Pour the cold and smooth cream into a sac a poche with a smooth round tip of 1 cm in diameter. Leave in the fridge.

Strawberry gel

You can find the Strawberry Gel recipe here

Composition

In a flat dish sprinkle the strawberry gel.
Lay the shortcrust base.
With the sac a poche fill the tart.
Peel and cut figs into wedges. Arrange on the cream.
Garnish with mint leaves.

Thanks Alex!