Figs and vanilla are a heavenly combination and this mediterranean dessert is bound to be a winner.
Serves 6
Preparation time 60 minutes
Cooking time 30-40 minutes
What You’ll Need:
For the pastry
- 175g plain flour
- 75g butter, chilled
- 2 tsp caster sugar
- 1 medium egg, beaten
For the filling
- 300ml double cream
- 1 medium egg
- 1 medium egg yolk
- 3 tbsp clear honey
- 1 vanilla pod
- 5 Turkish figs, halved
What To D0:
1.Put the flour in a large bowl and rub in the butter using your fingertips to make fine breadcrumbs. Stir in the sugar. Lightly beat the egg and stir enough of it into the mix to form a soft dough. Knead briefly, wrap in clingfilm and chill in the fridge for 30 minutes.
2. Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans. Return the pastry case to the oven for 5 minutes; remove and set aside to cool.
3. In a clean bowl, whisk together the cream, egg and egg yolk and half the honey until combined. Using a small sharp knife, split the vanilla pod lengthways and scrape out the seeds. Stir them into the cream mixture and pour it into the pastry case. Nestle the figs, cut-side up, into the custard mixture and drizzle over the remaining honey. Bake for 30-40 minutes, or until the custard has just set.