Limoncello Tarts

Walnut and Rosemary Pastry

• 80 g walnuts, chopped
• 40 g brown sugar
• 1 pinch fine sea salt
• 1 Tbsp fresh rosemary, leaves only
• 230 g wholemeal flour
• 120 g unsalted butter, diced
• 1 large egg
• wholemeal flour, for dusting

Limoncello Filling and Topping

• 80 g sugar
• 1 Tbsp lemon zest
• 80 g limoncello
• 60 g freshly squeezed lemon juice (approx. 1-2 lemons)
• 1 large egg
• 4 egg yolks, from large eggs
• 200 g whipping cream
• 8 fresh figs, cut in eighths