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Limoncello fig tart with walnut and rosemary crust

⅓ cup crushed walnuts 2 tbsp sugar pinch of salt 1 heaped Tbsp chopped rosemary 1 cup minus 2 tbsp whole wheat flour 6 tbsp butter 1 egg, lightly beaten 1 egg 4 egg yolks ¼ cup sugar 1 lemon zest ⅓ cup Limoncello ¼ cup lemon juice ⅓ cup cold cream 10-15 fresh figs Limoncello fig tart with walnut and rosemary crust In a food processor, blend walnuts with sugar till completely grounded. Add chopped rosemary, salt and flour and pulse a few more times till well combined. Add butter and blend till it resembles bread crumbs, about 5-10 seconds, finally add the egg and continue to blend till it comes together. Press into a ball, wrap into cling film and leave to rest in the fridge for at least 30 minutes. Preheat the oven to 356F. Roll out the dough with a bit of flour and press evenly into six tartlet tins (about 4 inches wide). Refrigerate for at least 15 minutes before baking. Prick the bottom of the tart, line with baking paper top with baking weights and bake for 15 minutes. Remove the w

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