This tart may take a while to prepare but it is definitely worth it. The walnut pastry is crisp, the custard thick and the taste of sticky sweet toffee over fresh figs is just heavenly. Enjoy on it's own or with a scoop of ice cream for dessert.
Preparation and Cooking Time: 1 hour and 15 mins (plus cooling and refrigeration).
Makes: 8 servings
1/4 cup milk
1 cup cream
1/2 cup castor sugar
2 tsp orange rind, grated finely
1/3 cup cornflour, sifted
1/2 cup orange juice
80g butter, chopped
6 fresh figs, quartered
1 cup plain flour
1/3 cup icing sugar
1/3 cup walnuts
90g cold butter, chopped
1 egg yolk
1.5 - 2 tsp ice cold water
1/2 cup white sugar
Stir milk, cream, sugar and orange rind in a medium saucepan over medium heat. Heat until boiling then remove from heat.
Whisk eggs and cornflour in a large bowl.
Whisk orange juice and hot milk mixture in with the egg and cornflour mixture.
Return mix to the saucepan, stir over a medium heat until boiling and thickened. Remove from heat and whisk in butter.
Transfer custard to a bowl and cover with cling wrap. Refrigerate until cold (approximately 2 hours).
Using a food processor, process walnuts until finely chopped. Add butter, flour and icing sugar, processing until crumbly.
Add the egg yolk and water, processing until ingredients just come together.
Kneed pastry on a lightly floured surface until smooth. Wrap in cling wrap and refrigerate for approximately 1 hour.
Once chilled, roll pastry between 2 sheets of baking paper to fit a 11X35 cm rectangular loose based tin.
Place pastry into the tin, gently pressing to remove any gaps. Refrigerate for 30 mins.
Preheat oven to 180 degrees.
Remove pastry from fridge, line with baking paper and fill with baking pebbles (or dried beans or rice). Bake for 15 mins.
Remove pebbles and bake for a further 15 mins. Cool completely in tin, remove any overhanging edges with a knife.
Once pastry is cool, fill evenly with chilled custard, ensuring top is smooth. Top with figs.
Heat sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved. Boil uncovered until toffee turns a yellow-gold colour. Remove from heat.
Once toffee has stopped bubbling, drizzle over tart. Serve immediately, either on it's own or with a scoop of ice cream.