Fig custard cream tart

Serves: 8

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Total Time: 40

Prep Time: 20

Cook Time: 20

• For the base:
• 500 gram(s) all-butter puff pastry
• 8  ripe figs, halved
• For the cream:
• 5 tablespoon(s) cornflour
• 1 teaspoon(s) vanilla extract
• 4  egg yolks
• 450 ml (¾ pint) whole milk
• 150 ml (¼ pint) single cream
• 5 tablespoon(s) caster sugar
• 2 teaspoon(s) granulated sugar
• 2 tablespoon(s) redcurrant jelly, melted with 2tsp water
• You will need: 10cm/4in pastry cutter and a 7.5cm/3in pastry cutter

Method

1. Preheat oven to gas mark 6/200?C (190?C in a fan oven). To make cream, in a bowl, add cornflour, vanilla extract and egg yolks, and whisk till smooth. In a saucepan, heat milk, cream and caster sugar till almost boiling, then gradually pour onto egg mixture, stirring constantly. Now return mixture to pan and continue to cook, whisking constantly till very thick. Pour back into bowl and leave to cool, stirring occasionally to prevent a skin forming. Chill in fridge till required.
2. Roll out pastry and, using larger cutter, cut out six rounds. Place on an oiled baking sheet, then, using smaller cutter, press inside each pastry round, scoring the surface, making sure you don't cut through. Brush with a little milk, and sprinkle the outer rim with granulated sugar. Put in oven and cook till golden and risen - about 10-12 mins - then remove and leave to cool. Gently push middle down to form a basket. When ready to serve, fill with cream and top with a fig. Melt sugar and redcurrant jelly and use to glaze figs.

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