Fig and custard tart
Ingredients: (serves 12)
For the filling:
• 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
Method:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
Recipe created for Tesco Real Food