Fig Tart with White Chocolate

Mix together the cold butter, powdered sugar, salt and almond flour.
Add the egg and the flour last.
Spread out to 4 mm thickness and line the tartlet tins with it once cold.

Soften the butter, mix in all the ingredients and emulsify.

To prepare the crème pâtissière, boil the milk and cream along with the vanilla extract, lemon peel, cinnamon stick
and the sugars.

Allow to infuse for 2 minutes and strain.
Separately, mix together the yolks and the cornflour.
Add the previous mixture and boil.
When the cream is cooked, add the white chocolate.