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Baked fig and custard tart recipe

12 ratings

If you're looking for the perfect excuse to practise your pastry skills, then look no further than this pretty fig tart recipe. Master shortcrust pastry for the tart base and make your own vanilla custard for a deliciously creamy baked filling. Decorate with sweet, syrupy figs, a drizzle of honey and pistachios for a wonderful Christmas dessert. See method

Serves 12
15 mins to prepare and 65 mins to cook, plus chilling
424 calories / serving
Freezable

Ingredients

2 large eggs, plus 3 large egg yolks
125g caster sugar
1 vanilla pod, split lengthways and seeds scraped
2 tsp cornflour
300ml whole milk
300ml Elmlea double cream alternative
7-8 medium figs, halved through the stalk
1½ tbsp clear honey
25g pistachios, roughly chopped

For the pastry

140g unsalted butter, chilled and diced
250g plain flour, plus extra for dusting
1 lemon, zested
100g caster sugar
1 large egg, beaten
1 tbsp whole milk

Each serving contains

Energy
1770kj
424kcal 21%
Fat
25g 36%
Saturates
14g 70%
Sugars
27g 30%
Salt
0.1g 21%

of the reference intake
Carbohydrate 44.9g Protein 7.6g Fibre 2.3g

Method

Make the pastry: in a bowl, rub the butter into the flour and lemon zest with your fingertips until it resembles breadcrumbs. Alternatively, blitz the butter, flour and lemon zest to 'breadcrumbs' in a food processor. Add the sugar, then the egg and milk, and pulse or mix into a dough. Press into a disc, wrap in clingfilm and chill for 1 hr.
On a floured surface, roll out the pastry to line a 24cm loose-bottomed tart tin. Leaving the excess pastry hanging over the edges, place on a baking sheet and chill for 30 mins.
Preheat the oven to gas 4, 180°C, fan 160°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans; bake for a further 5-10 mins until lightly golden. Remove from the oven and reduce to gas 3, 160°C, fan 140°C.
For the filling, whisk together the eggs, egg yolks, sugar, vanilla seeds and corn flour in a heatproof bowl. Put the milk, Elmlea and vanilla pod in a pan over a low-medium heat. Bring to the boil, then remove from the heat and pour over the egg mixture, whisking as you pour.
Strain through a fine sieve into a jug and skim off any froth. Pour into the tart case and carefully add the fig halves, cut-side up. Transfer to the oven and bake for 40-50 mins until just set with a slight wobble in the centre.
Remove from the oven, trim the edges with a sharp knife and leave to cool slightly. Drizzle with honey and scatter with pistachios to serve. Store, covered, in the fridge for up to 3 days.