Walnut and toffeed fig tart
This dessert looks and tastes amazing. The drizzling of toffee finishes it off beautifully; the toffee will begin to dissolve within 10 minutes of drizzling it
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pie weights
- Sifter
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Plastic wrap
- Parchment paper
- Baking sheet
- Chef's knife
- Spoon
- Refrigerator
Ingredients
- 1 cup (250 millilitres) pouring cream
- 1/4 cup (60 millilitres) milk
- 1/2 cup (110 grams) caster sugar
- 2 teaspoons finely grated orange rind
- 2 eggs
- 1/3 cup (50 grams) wheaten or maize cornflour
- 1/2 cup (125 millilitres) orange juice
- 80 grams 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 grams cold butter, coarsely chopped
- 1 egg yolk
- 2 teaspoons iced water, approximately
- Toffee
- 1/2 cup (110 grams) white sugar
- 1/4 cup (60 millilitres) water
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