Black Fig Tart

Prepare the Pasta Frolla according to the recipe link. Roll the dough to 1.5mm thickness and line a 12-inch tart ring placed over a silicon mat on a baking sheet. Refrigerate.

Prepare the pastry cream and chill. Fill the lined tart shell with pastry cream, sprinkle with some crumbled walnuts, and bake at 325°F (163°C) for about 22 minutes.

Let the tart cool to room temperature.

For the glaze: Boil water, sugar, and vanilla until syrupy. Soften gelatin sheets in cold water, squeeze out excess, and stir into the hot syrup. Cool slightly.

Toast the remaining walnuts for 6 minutes. Slice figs into wedges. Arrange figs around the perimeter of the tart and sprinkle with toasted walnuts. Pour the syrup gently over the figs. Remove the tart ring and place on a serving tray.