Fig and Cinnamon

Tartlets

In a bowl, mix the flour, salt, and baking powder. Set aside. In a second bowl, whisk the sugar and egg yolks until you get a very pale and light mixture. Gradually add-in the diced butter until incorporated and the texture is smooth. Add in the flour and mix at low speed until a dough begins to form.
Roll out the dough on a work surface and knead until a smooth dough forms. Flatten the dough between two pieces of baking paper until 1 cm thick. Leave to cool in the fridge for at least an hour.

Once the dough has rested, preheat the oven to 180 ° C. Cut 8 cm rounds 8 with a cookie cutter or a glass. Place them on a sheet of baking paper. Bake for 10 to 12 minutes until the shortbread is golden. Even out the shortbread by putting the cookie cutter or glass on top. Transfer the shortbread to a wire rack. Let cool.

In a bowl, add the cold liquid cream, ground Cassia Cinnamon and icing sugar. Whip at medium speed until the cream forms stiff peaks. Pour the whipped cream into a piping bag and refrigerate until you are ready to assemble the tartlets.
Cut the figs into quarters and set aside. Place the Breton shortbread on a plate and poach a little cinnamon whipped cream to form a dome in the centre of the tartlets.
Add a few fig quarters and sprinkle with a few slivers of pistachio or cashew nuts, and why not a few slivers of Kampot Flower of Salt!