45g icing sugar
35g egg yolk
Gaxure Cream – Olive Oil:
150g olive Gaxure
50g olive Oil
50g Muscovado sugar
50g Orujo liqueur
For the tartlet base:
Cut the butter into small cubes and add it to the flour. Mix by hand to get a texture of coarse sand. Next add the icing sugar and egg yolk. Mix until you get a compact mixture. Chill in the fridge for at least 30 minutes. Roll out with a rolling pin and stretch to around 3 millimetres in the chosen mould, make some surface holes with a fork and cook at 140ºC for 15 minutes until golden, leave to stand at room temperature.
For the Olive Oil Gaxure cream:
With the help of a blender, mix the Olive Oil-Gaxure with the milk to get a smooth paste and gradually incorporate the olive oil as a thin stream until you get a shiny, oily emulsion.
For the fig jam:
Cut eat fig into four, mix with the sugar and place in a pan until completely caramelised with a jam texture, add the orujo liqueur, boil and mix using a blender until you get a smooth jam.
Serving and presentation:
Fill the tartlet bases with the oily Olive Oil-Gaxure cream, cut each fig into six pieces and place on top of the cream, interspersing this with dots of fig jam.