- Beat the powdered sugar with butter; add the egg, and beat.
- Combine it all with flour and salt, and quickly knead the dough (as soon as it starts to gather in a lump, take it out of the bowl, give it a rectangular shape, put it in a film, and refrigerate for at least 4 hours).
- Roll out to 2.5mm.
- Lay out the dough in the tins (the bottom and sides).
- Bake at 338F (170C) on convection mode for 12-14 minutes.
Honey & cheese ganache
- Combine the cream with honey, grated cheese and salt.
- Bring to a boil, let it brew for 10-15 minutes, strain (if desired) through a sieve.
- Combine with melted chocolate. Knead until emulsified.
- Add the butter, and pour the mass over the baked shortbread bases.
- Let the blanks stabilize for 6-8 hours in the fridge, and fill with fig compote.
- Cut the figs into pieces, combine with half the sugar, and add thyme.
- Mix the other sugar half with pectin.
- Heat figs with sugar in a saucepan to 104F (40C).
- Add sugar with pectin, bring to a boil, and cook for about 30 seconds; add the lemon juice.
- Cool slightly, and pour over ganache.
Wait for solidification, decorate with figs, a sprig of thyme and pieces of fresh figs.