Fresh fig tart

By admin
04 May 2012

Serves 4-6

Preparation time: 30 min

Standing time: 30 min

Baking time: 12-13 min

SHORTCRUST PASTRY

375 ml (1½ c) cake flour

pinch of salt

pinch of caster sugar

100 g butter, diced

about 50 ml ice-cold water

1 egg white, lightly whisked

FILLING

250 ml (1 c) coconut milk

125 ml (½ c) fresh cream

80 ml (¾ c) sugar

30 ml (2 T) cornflour

30 ml (2 T) honey

3 eggs

6 fresh figs

extra caster sugar to decorate

Preheat the oven to 200 °C.

SHORTCRUST PASTRY

Pulse the flour, salt, caster sugar and butter in a food processor until the mixture resembles soft breadcrumbs.

Add a little water and pulse until a soft dough forms.

Remove, flatten slightly, cover with clingfilm and chill for 15 minutes.

Roll out the dough on a floured work surface, line a 22-cm pie tin with it and prick with a fork.

Top the dough with baking paper and weigh it down with dried beans.

Chill for 15 minutes.

Bake for about 10 minutes.

Remove the beans and paper.

Brush the pastry with egg white and bake for 2-3 minutes.

FILLING

Heat the coconut milk and cream in a saucepan.

Mix the sugar, cornflour, honey and eggs in a bowl.

Add a little hot cream mixture to the egg mixture.

Combine the egg mixture with the cream mixture in the saucepans and stir over low heat until the mixture is thick.

Pour the mixture into the pie crust and leave to set.

Halve the figs and arrange on top of the tart.

Sprinkle with caster sugar.

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