18g Almond flour
154g Flour mixture
½ teaspoon Cinnamon
110g Cream Cheese
10g Corn starch
1 ud. Yolk
Pastry cream (previous making)
67g Peanut butter
6 units Figs
For the shortbread.
1.Put the butter and the sugar in a bowl, and mix it with the spatula.
2.Once it's smooth, beat the egg, weigh 30g and add it to the mix.
3.Add the almond flour, the flour mixture and the cinnamon. Mix all the ingredients until smooth.
4.Shape it in a ball and cover it with plastic film. Cool it in the fridge.
5.Once the dough is cold, spread a bit of the gluten-free flour mixture (or corn starch) in the working surface, and spread the though. Give it the desired thickness and cut it to the size of the mold you are going to use.
6.Bake at 160ºC for 25 minutes approximately, until gold. Leave it to cool and set it aside.
Preparing the cheese cream.
1.Put the cream cheese, the cream and the cinnamon in a bowl, and beat until smooth.
2.Put it in a pastry bag. Set it aside in the fridge.
Preparing the peanut cream.
1.Prepare the pastry cream. Follow the indications of the basic recipe, but with the amount indicated in this recipe. Click HERE to see the video! Put the cream in the fridge to cool it down.
2.Once the pastry cream is completey cold, beat it together with the peanut butter.
3.Knead the butter until cream texture.
4.Add the butter to the previous mixture and keep beating until smooth.
5.Put it in a pastry bag. Set it aside in the fridge.
1.Wash and cut the figs in half.
2.Alternate the cheese cream and the peanut cream over the baked and cold cinnamon shortbread.
3.Place the figs on the pie.
4.Decorate to it taste.
*When mixing the pastry cream with the peanut butter, at first it might seem like they are not blending properly, dont worry, keep mixing it and once you add the butter, it ends up homogenizing.
*You can replace the figs with any other fruit you prefer.
** IF YOU WANT TO ENJOY MORE RECIPES, DON'T FORGET TO VISIT OUR YOUTUBE CHANNEL **