Walnut and toffeed fig tart | Women's Weekly Food

Ingredients

• 1 cup (250 millilitres) pouring cream
• 1/4 cup (60 millilitres) milk
• 1/2 cup (110 grams) caster sugar
• 2 teaspoon finely grated orange rind
• 2 eggs
• 1/3 cup (50 grams) wheaten or maize cornflour
• 1/2 cup (125 millilitres) orange juice
• 80 gram butter, coarsely chopped
• 6 (350 grams) fresh figs, quartered
• Walnut pastry
• 1/3 cup (40 grams) walnuts
• 1 cup (150 grams) plain flour
• 1/3 cup (55 grams) icing sugar
• 90 gram cold butter, coarsely chopped
• 1 egg yolk
• 2 teaspoon iced water, approximately
• Toffee
• 1/2 cup (110 grams) white sugar
• 1/4 cup (60 millilitres) water