Makes 6 individual tarts.
For pastry, cream butter and sugar together until smooth. Add egg yolks and almond extract and blend. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, remove dough from refrigerator an hour before rolling.
On a lightly floured surface, knead dough again for 1 minute. Divide dough into 6 pieces and roll out pastry to ¼- inch (5 mm) thick. Line 6 4-inch removable-bottom tart pans with the dough, trim rough edges and chill for 30 minutes.
Preheat oven to 375°F (190°C). Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and centre of shell is dry. Allow to cool before filling.
For custard, heat almond milk, whipping cream and scraped seeds of vanilla bean to just below a simmer. In a bowl, whisk sugar, cornstarch, honey, egg and egg yolk to blend. Gradually add heated milk to egg mixture, whisking constantly until all milk has been added. Return milk to pot and stir with a heatproof spatula or wooden spoon over medium heat until it thickens, about 4 minutes. Remove from heat and scrape immediately into a bowl. Cover surface of custard with plastic and cool completely. Once cooled, whisk custard and spoon into cooled tart shells, spreading evenly.
For fruit, cut washed figs into sixths and arrange segments in each tart, pressing fruit into custard. Repeat with raspberries. Chill until ready to serve and dust generously with icing sugar immediately before serving.
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