For the tart, beat all the ingredients with the flat beater in a mixer until it becomes an even dough. Roll the dough into the desired tart forms and bake at 170 °C for 15’.

For the cream, beat the Vegan Rosette until it becomes light and fluffy. Beat the water and Vegan Cream Patisserie for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream. Lastly, add Pasta Fico Rosa and mix with a rubber spatula.

For the covering, boil Eldorado with the water. Remove from the burner, add Paleta Cold Gel and stir slowly. Use the coating directly.

For the setup, after the tarts have cooled, fill them with Variegone Fichi Caramellati. With the help of a split palette put cream on half of the tart and garnish the rest with fresh fruit or dried figs. Coat the cream and figs with the jelly.