Mascarpone Fig Tart

Knead ingredients for the dough well and chill for about 60 minutes. Preheat the electric oven to 200°C. Roll out dough between foil, line a greased springform pan (26 cm Ø) with it, raising a rim, prick the bottom several times with a fork and bake for about 25 minutes (electric and natural gas oven: 200°C/level 4, convection oven 180°C). Whisk yolks with sugar in a hot water bath until very foamy. Add liqueur as well as juice, stir in mascarpone and yogurt. Soak gelatine according to package instructions, dissolve and fold into the cream. Smooth the cream on the cooled base and chill the cake for approx. 30-45 minutes. Wash figs, pat dry, cut into quarters and place on top of the cream. Bring the jam to the boil briefly, pass through a sieve and brush very thinly onto the figs. Chill the mascarpone fig tart again for approx. 1 1/2-2 hours before serving.

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