For the mass:
250g of flour
150g butter
1 tablespoon cocoa
80g of sugar
1 packet of vanilla sugar
1 egg
1 pinch of salt

For the filling:
100g of Dulcinea cream
10cl of whipping cream

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. Pour the diced butter, flour, cocoa, sugar, salt and vanilla sugar into a bowl.
2. Mix with fingertips until the texture is sandy, add the egg and mix.
3. Shape the dough into a ball, wrap it in cling film and let it rest in a cool place for 30 minutes.
4. Preheat the oven to 180°C and after 30 minutes, roll out the dough on a floured countertop, roll out and cut 6 circles the size of a glass.
5. Put the circles in an oven mold (cupcake mold), brush with butter and prick the dough with a fork.
6. Bake for 15 minutes (depending on the oven). Once done, take them out of the mold and let them cool on a wire rack.
7. Heat the whipping cream and mix with the Dulcinea cream to melt it well and obtain a lump-free filling.
8. Pour the chocolate filling into the tart molds and smooth the surface. Decorate to taste with nuts.