Fig and Custard Tart

Fig and Custard Tart

Fig and Custard Tart

Figs are in season at the moment and I wanted to make a tart that was relatively simple. This tart allows the figs to be the star of the show. 

Fresh ripe figs

Ingredients:

Pastry
220g plain gluten-free flour
140g dairy-free margarine
2 tbsp caster sugar
3 tbsp cold water

Custard
500 ml rice milk plus 100ml extra
8 tbsp custard powder
3 tbsp honey

6 ripe figs

Gluten-free pastry that works!

In a large mixing bowl add the flour and margarine (in that order) and rub in with your fingertips until you get fine breadcrumbs. Add the sugar and combine. Add the water and combine until you get a dough. Wrap the dough in some food wrap and pop into the fridge for at least 30 minutes. 

Thick rice milk custard

Preheat the oven to 180C. In a large saucepan, place 500ml rice milk over a low heat until it begins to steam but does not boil. In the meantime, mix the custard powder and honey and 100ml rice milk in a cup and carefully stir to remove any lumps. Reduce the heat to the lowest heat possible. Add the custard powder liquid and stir until you get a thick custard. Make sure that you do not overheat the milk as the mixture will be too watery. If the custard is not thickening, add some more custard powder mixed with water. Leave the custard to one side to cool.

Baked base

Take the pastry from the fridge and press into the base and sides of a 12” flan tin or dish. Pop into the oven for 30 minutes until cooked and dried out. Take out of the oven and leave to cool. 

So much colour!

Cut the figs into eighths. Once the custard and pastry case are cold, add the custard into the pastry base and arrange the figs on top of the custard. 

Thick and delicious!

So, would you caramelise the figs or enjoy them as nature intended?