Almond and Fig Pie 🙂

 Ingredients

10 dried figs

2 cups of skin-on almonds

2 tbsp melted butter

2 s. honey soup

4 sheets of gelatin

200ml cold cream (35% fat)

1 tbsp lemon juice

1 tbsp of sugar

2 natural Greek yogurts

240ml fig jam

Fresh figs to decorate q.b.

Honey q.b.

q.s. water

Description Turn on the oven to 180ºC. Soak the dried figs in boiling water for about 30 minutes. Place 1 and a half cups of skinned almonds in the food processor, reserving the rest, and pulse until it turns into coarse sand. Drain the figs well and remove the feet. Add the figs to the processed almonds. Add the butter and grind until the figs are broken and you get a sticky dough that clumps together when you squeeze it with your hands. Place the dough in a 24-26 cm diameter removable base tart pan. Press well against the edges of the shape to be well filled. Place in preheated oven for 10 minutes. Remove the dough from the oven and let it cool. For the filling, soak the gelatine sheets in cold water. In a separate bowl, add the natural yoghurts and the fig jam and beat until smooth. In another bowl, beat the cream with the lemon juice and sugar until stiff. Drain the gelatin and melt in the microwave for 5 or 10 seconds. Add the gelatin to the cream and beat again. Add the cream to the yogurt and fig jam mixture and mix, without beating. Pour the mixture over the pie base and refrigerate for 4 hours. Decorate with figs and almonds.