Fig Tart with Chocolate Cream

Method

1. In a bowl, combine softened butter, sugar, a pinch of salt, and grated lemon and orange zest. Work until light and fluffy.
2. Add the eggs one at a time (1 whole egg + 2 yolks).
3. Gradually incorporate the flour and baking powder. When the dough comes together, transfer to a work surface and knead briefly.
4. Wrap in plastic wrap and refrigerate for at least 3 hours.
5. For the ganache: heat the cream until almost boiling. Finely chop the chocolate.
6. Place the chocolate in a bowl, add the hot cream little by little, stirring until completely melted. Stir in a teaspoon of honey.
7. Roll out the dough to 5 mm thickness and line a buttered and floured tart pan. Prick the base with a fork.
8. Bake at 180°C (350°F) for about 30 minutes.
9. Let the tart cool, then refrigerate for 10 minutes.
10. Slice the figs and prepare the mint leaves.
11. Spread the ganache over the tart shell and level it.
12. Garnish with fig slices and mint leaves.
13. Serve and enjoy.