Nougat tart with figs

Ingredients

For the dough:
• 230 g of flour
• 60 g of sugar
• 200 g butter (at room temperature) + some more to grease the baking pan
• 1 egg
• 1 pkg. vanilla sugar
• Baking paper, legumes for blind baking
For the nougat cream cheese filling:
• 750 g cream cheese
• 200 g nougat
• 80 g of sugar
• 50 g baking cocoa
• 3 EL vanilla paste
• 200 ml of cream
• 3 sheets gelatine
For decoration:
• chocolate crispies
• 3 fresh figs

Instructions

For the shortcrust pastry
1. Cut butter into pieces and mix it with sugar, flour, vanilla sugar and egg in a mixer. Wrap in cling film and let it rest in the fridge for 30 minutes.
2. In the meantime, preheat the oven to 200 ° C and grease a 26 cm baking pan.
3. Roll out cooled dough on a floured surface with a rolling pin and fill the cake pan. The sides should be 3 cm high.
4. Cover with baking paper and add legumes for blind baking.
5. Bake in the oven for 15 minutes and then remove baking paper with legumes and bake for 10 minutes until golden brown. Then allow to cool in the cake pan.
For the creamy nougat filling
6. Melt the Nougat over a water bath. Let the gelatine bloom in a bowl of cold water. In the meantime, mix the cream cheese in a mixer with sugar, cocoa and the vanilla paste.
7. Rinse the gelatine and melt it in 2 tablespoons of water in a small saucepan.
8. Stir the melted nougat with the cream cheese mixture. Add 5 tablespoons of the mixture with the heated gelatine.
9. Whip up 100 ml of the cream and stir everything together.
To complete it
10. Fill the nougat mixture into the shortcrust pastry and refrigerate for 3 h or overnight.
11. Shortly before eating, whip up the remaining cream and place in the middle of the nougat-topped tarte and decorate it with fresh figs and chocolate crispies.
12. Enjoy!