In a bowl, beat the butter with a mixer on a low speed, until soft. Remove the butter from the sides of the bowl using a spatula and continue to blend.

Next, add the icing sugar and mix well. Once the butter is combined with the icing sugar, add the eggs one by one and continue mixing until fully incorporated.

Add the salt and then gradually add the flour. Once the dough starts to clump together, the dough is ready.

Turn the dough onto a lightly floured surface and shape it into a ball. Place the dough between 2 sheets of parchment paper and roll it out into a circle, using a rolling pin. The disc of dough should be slightly larger than the size of the tart tin you will use and approximately 3 mm thick.

Freeze the dough for 10-15 minutes between the sheets of parchment paper.

Once the dough is firm, remove it from the freezer. Turn the tart tin over, placing it over the dough. Trim the edges leaving a small margin around the tart pan.

Grease the tin with butter and then roll out the dough into the greased tin, pinching the edges together.

Freeze for about 15 minutes to allow the dough to rest.

Remove the dough from the freezer and pierce the entire surface using a fork or knife. Bake at 160°C for 15 minutes in the oven.

Remove the tart crust from the oven and allow to cool on a rack.

In a saucepan, heat the milk gently together with the rosemary sprigs. Cover with cling film and set aside for 20-30 minutes.

Melt the chocolate gently in a bain-marie or in a microwave, making sure it does not burn.

Soak the gelatin sheets in a bowl of cold water.

Next, strain the milk, add the glucose and bring to a simmer.

Once the gelatin is soft, strain it and add to the saucepan; using a whisk to mix. Transfer to a mixing bowl together with the melted chocolate and stir.

Finally, add the chilled cream and stir well until the cream is smooth.

Pour the white chocolate cream into the tart shell and spread evenly. Refrigerate for 4 hours until chilled.

Once it is firm to touch, remove from the fridge.

Put the CITRUS fig jam into a piping bag. Garnish the tart with small dots of the jam.

Sprinkle some grated white chocolate on the top.

Decorate with edible flowers.

You can find ready-made tart bases in the supermarket to avoid making it at home.

Any remaining dough can be kept in the freezer for about 1 month.