SHOWSTOPPER DESSERTS
B A K E D F I G & C U S TA RD TA R T Serves 12 Takes 1 hr 20 mins plus chilling Cost per serve 84p
4 For the filling, whisk together the eggs, egg yolks, sugar, vanilla seeds and cornflour in a heatproof bowl. Put the milk, Elmlea and vanilla pod in a pan over a low-medium heat. Bring to the boil, then remove from the heat and pour over the egg mixture, whisking as you pour. 5 Strain through a fine sieve into a jug and skim off any froth. Pour into the tart case and carefully add the fig halves, cut-side up. Transfer to the oven and bake for 40-50 mins until just set with a slight wobble in the centre. 6 Remove from the oven, trim the edges with a sharp knife and leave to cool slightly. Drizzle with honey and scatter with pistachios to serve. Store, covered, in the fridge for up to 3 days. Each serving contains Energy
1772kJ 424kcal 21%
Fat
Saturates
Sugars
Salt
25g 14g 27g 0.1g 36% 70% 30% 2%
of the reference intake. See page 8. Carbohydrate 45g Protein 8g Fibre 2g
RECIPES MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
2 large eggs, plus 3 large egg yolks 125g caster sugar 1 vanilla pod, split lengthways and seeds scraped 2 tsp cornflour 300ml whole milk 300ml Elmlea double 7-8 medium figs, halved through the stalk 1½ tbsp clear honey 25g pistachios, roughly chopped For the pastry 140g unsalted butter, chilled and diced 250g plain flour, plus extra for dusting 1 lemon, zested 100g caster sugar 1 large egg, beaten 1 tbsp whole milk
1 Make the pastry: in a bowl, rub the butter into the flour and lemon zest with your fingertips until it resembles breadcrumbs. Alternatively, blitz the butter, flour and lemon zest to ‘breadcrumbs’ in a food processor. Add the sugar, then the egg and milk, and pulse or mix into a dough. Press into a disc, wrap in clingfilm and chill for 1 hr. 2 On a floured surface, roll out the pastry to line a 24cm loose-bottomed tart tin. Leaving the excess pastry hanging over the edges, place on a baking sheet and chill for 30 mins. 3 Preheat the oven to gas 4, 180°C, fan 160°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans; bake for a further 5-10 mins until lightly golden. Remove from the oven and reduce to gas 3, 160°C, fan 140°C.
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