Tartlets with Nonno Nanni Mascarpone and figs

Use 150 g butter at room temperature and cut it into small pieces. Meanwhile, heat oven to 175.
Mount the egg yolks with 150 g of icing sugar and when mixture starts to be light, add butter and all the flour by keeping only 2 tablespoons. Work ingredients until dough is elastic and smooth. Make a ball of dough, wrap it in plastic wrap and store in a refrigerator for at least 30 minutes.
Roll out the dough into a thin layer which should be less than half a centimeter and then line some large buttered and floured tart-like moulds. Make a hole on the bottom of the pastry with a fork, set on a piece of aluminum foil and then some dried legumes until filling up the moulds. Put inside a preheated oven for 20 minutes, remove the beans and paper and let them cool before removing from the molds.
Now prepare cream for the filling. Work Nonno Nanni Mascarpone and Ricotta with icing sugar remained, until getting a well-blended cream with which you will fill the dough pasta.
Wash, peel and cut figs into slices and arrange them on top of the cream. If you will not serve tartlets immediately then store them in a refrigerator.