Ingredients :

Sweet dough.:

150 g butter
95 g icing sugar
30 g almond powder
60 g egg (1 egg)
2 pinches salt
250 g flour (preferably type 55)

Praline cream:

45 g butter ointment
90 g praline
30 g egg (you can use the rest of the egg to brown your tarts)
3.75 g cornstarch (cornstarch)
52 g liquid cream

Trim:

12 figs (about 600 g)

Preparation :

You can make the praline yourself, it's quite easy but it requires a good blender! Otherwise Valrhona praline is also very good.
You will have too much sweet dough, unless you divide the egg in half it is difficult to make less. But the surplus freezes perfectly.

Sweet dough.:

In the bowl of your food processor with the sheet, or by hand in a large bowl, mix the butter until it is soft. You can skip this step by taking butter at room temperature (but you don't always think about taking the butter out first).
Then add the icing sugar, almond powder, egg and salt. Turn your robot at medium speed until your mixture is homogeneous.
Add flour and knead at medium speed. Film the dough and keep it in the refrigerator for one hour.
Flour your work surface and roll out your dough.
Go for your tart circles.
Set aside again in the refrigerator for one hour so that the dough relaxes and does not shrink when cooked.
Preheat your oven to 170°C.
Prick the dough with a fork and bake for 10 minutes.
You can then use the part of the egg that you do not need for the praline cream (see just below) and brown your tarts with it. Simply apply with a brush and iron your tarts 4 to 5 minutes in the oven to fix the gilding.

Praline cream:

You only need 30 g of egg, the ideal is to beat one egg and weigh 30 g. You can save the rest for another recipe or brown your tarts with it.
Mix the butter ointment with the praline using a whisk. Continue as soon as the mixture is homogeneous, if you whip too long you will incorporate air and your cream will swell too much and will probably overflow during cooking.
Add cornstarch and egg and mix again.
Finish by adding the cream and mix one last time.

Trim:

The recipe for Thierry Mulhaupt's crazy fig and praline tarts
Divide the praline cream among your pre-baked tarts.
Cut your figs in 4 and arrange them nicely on the praline cream.
I advise you to replace the circles of the tarts (or your pie). This will retain the dough if it breaks, which can happen if your praline cream swells too much.
Finally, bake them at 160°C for about 50 minutes. This may seem very long, but it is essential for the moisture in the figs to evaporate and for the praline cream to be cooked just as well.
You can keep these fig and praline tarts for two to three days in the refrigerator, but remember to take them out in advance so that they are at room temperature!

Tips and Advice to remember :

Once the flour is incorporated, the dough should be worked as little as possible to prevent it from becoming crumbly, so stop your mixer as soon as the mixture is homogeneous.
If your dough breaks, tears and has holes once in your circle: do not panic, plug with a little dough taking care that the thickness remains the same everywhere. During the baking process the dough will weld together and you will see almost nothing more once it is baked.
Watch the last baking and check that the praline cream is cooked through. It is indeed rather long to cook because of the moisture released by the figs.

http://empreintesucree.fr/tartelettes-folles-figues-et-praline-de-thierry-mulhaupt/