Fig custard tart
This decadent tart is beautiful served with thick cream and has a caramelised surface, similar to a crème brûlée.
Ingredients
- Pastry
- 125 gram (4 ounces) cold butter
- 1 1/4 cup (175g) plain (all-purpose) flour
- 1/3 cup (55g) icing sugar (confectioners' sugar)
- 1/4 cup (30g) ground almonds
- 1 egg yolk
- 1 teaspoon iced water
- 250 gram (8 ounces) dried figs
- 1/2 cup (125ml) boiling water
- 2 tablespoon brandy
- 1 cup (250ml) pouring cream
- 3 eggs
- 2/3 cup (150g) caster (superfine) sugar
- 1 teaspoon vanilla extract
- 2/3 cup (200g) thick (double) cream, to serve
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