Thyme Cream and Fig Tarts

From all ingredients, knead a smooth dough, form it into a ball, wrap it in cling film, and chill in the refrigerator for 1 hour.

For baking the tarts, I used tart molds with a diameter of 6 cm; you can use any others, such as muffin molds.

Roll the dough into a log and divide it into 15 portions. Press each portion into a mold so that the dough covers its entire sides. Place the molds with dough into the freezer for 15 minutes. Place a paper cup into each dough-lined mold and fill it with baking weights. Bake for 12 minutes in a fan-assisted oven preheated to 180°C, then remove the paper cups with weights and bake for another 6 minutes. Let the baked tarts cool completely in the molds, then carefully unmold them.