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1
To make the cases, pre-heat oven to 180 degrees, gas mark 6. Roll out pastry sheet on a lightly floured work surface into a large oblong shape.
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2
Stamp out 24 rounds with 6.5cm round cutter, then carefully place them In fairy cake or muffin tins to form tiny tarts.
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3
Prick the bases with a fork and brush the pastry with the beaten egg.
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4
Bake for 10-12 minutes until golden. Set aside to cool.
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5
Cut figs down to desired size, sprinkle with sugar and toast gently under the grill for 5 minutes. Remove and allow to cool.
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6
Soften the Galbani Dolcelatte® down In a bowl using a spoon and add a squeeze of lemon juice. Season to taste and mix well.
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7
Blitz the quince and water together In a food blender to form a smooth paste.
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8
To assemble the dish, place the quince at the bottom of the cooled tartlet cases, followed by a dollop of the Galbani Dolcelatte®. Place the fig on top and dress with hibiscus flowers.
