Fig and custard tart | Worcestershire County Council

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 to 8 medium figs, halved through the stalk
• 1½ tbsp clear honey
• 25g pistachios, roughly chopped
• 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