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Brulee Fig And Custard Tart

Perfect for a mid morning or afternoon treat.


  • For The Pastry Cream

  • 1¼ cups milk (310ml)

  • 1 vanilla bean

  • ¼ cup sugar

  • ¼ cup cornstarch

  • ¼ tsp salt

  • 4 egg yolks

  • For The Sable Breton

  • 80g egg yolks (approx. 4)

  • 175g caster sugar

  • 160g unsalted butter, softened

  • 220g plain flour

  • 7g baking powder

  • Pinch of salt

  • To Finish The Tart

  • 6 figs

  • Raw sugar, for the brûlée

  • Icing sugar, for dusting


  • For The Pastry Tart:

  • 1.

    Mix together the sugar, cornstarch and salt in a small bowl. This will prevent the cornstarch from going lumpy later.

  • 2.

    In a large heatproof bowl, whisk the egg yolks. Whisk the flour mixture to the egg yolks slowly, one tablespoon at a time. It will be thick and pasty. Set aside.

  • 3.

    Pour the milk into a medium saucepan. Split the vanilla bean and scrape out the seeds, putting them into the milk. Throw in the vanilla pod, too.

  • 4.

    Place the pan over a high heat and scald the milk – heat it until bubbles appear around the edges, but it is not boiling.

  • 5.

    Once the milk is scalded, remove from the heat and slowly pour it into the egg mixture, whisking continuously.

  • 6.

    When all the milk incorporated, pour the custard back into the saucepan and cook over a medium heat. Whisk continuously and vigorously until the mixture begins to thicken and comes to a boil.

  • 7.

    Once the mixture thickens and is just beginning to bubble, whisk vigorously (to prevent lumps from forming) for 10 seconds and then turn off the heat.

  • 8.

    Strain the mixture through a fine sieve into a heatproof bowl (discarding the vanilla bean). Cover with plastic wrap, putting the plastic right onto the surface of the pastry cream. This will prevent a skin from forming.

  • 9.

    Refrigerate for at least 4 hours, or until cold. Use as required. Makes 2 cups.

  • Brulee Fig And Custard Tart:

  • 1.

    Preheat the oven to 165 C .

  • 2.

    Butter and flour 6 individual tart tins.

  • 3.

    Beat the butter with a wooden spoon until creamy. Set aside.

  • 4.

    Using a stand mixer fitted with whisk attachment, beat the egg yolks on a high speed.

  • 5.

    Add the sugar all at once and beat until pale and creamy.

  • 6.

    Turn the mixer to a low speed and add a quarter of the butter at a time, beating until incorporated after each addition.

  • 7.

    Turn off the mixer. Sift the flour and baking powder over the butter mixture and fold in slowly with a spatula, until just incorporated.

  • 8.

    Bring the dough together with your hands, gently, and divide among the tart cases.

  • 9.

    Press the pastry into the bases and up the sides of the tart cases.

  • 10.

    Bake for 15 - 20 minutes, until puffed and golden.

  • 11.

    Remove from the oven and allow to cool.

  • 12.

    Use a piping bag fitted with a round nozzle to dot the pastry cream over the sable breton bases.

  • 13.

    Quarter the figs, sprinkle with raw sugar and use a blowtorch or grill (broiler) to brûlée them. Arrange them over the tart.

  • 14.

    Dust with icing sugar to serve. Makes 6 tarts.


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