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?

Mango custard tart

It was sunny today! Yes, the sun does exist in London. I was so pleased Mrs NMFS was able to feel the sun on her skin again.  As proof that it was sunny, here are some photos:

Childhood memories inspire so many of our creations, emotions and relationships. Food can be so important. I can remember saving up to have a curly-wurly bar, a chocolate covered caramel whose attraction was its curly intertwined design. A chocolate with curls was so innovative. Looking at the all the blogs out there I continue to be amazed by innovative uses of food. I had two mangoes just crying out to be included on here so I decided to try it out with a childhood favourite, the custard tart.

Mango custard tart

Ingredients:

Sweet pastry

225g plain gluten-free flour
70g icing sugar
Salt
120g chilled dairy-free margarine
1 egg

Mango custard

2 mangoes
200 ml dairy-free cream
3 eggs, 1 egg yolk
1 vanilla pod
4 tbsp honey

Method:

Prepare the pastry first by sifting the flour, icing sugar and salt into a bowl and rubbing in the margarine until you get something looking like wet sand. Add in the egg and knead into a dough. Use half of the dough to line a 8 inch loose-bottomed pie tin. Since the flour is gluten-free it is very hard to roll since there is no gluten to keep it intact. The easiest way to line the tin is to press it in by hand. Once done place in the fridge to chill. The other half of the pastry can be used at another time.Preheat the oven to 180C.

To prepare the custard,  puree the mangoes. Lightly whisk the eggs and yolk in a measuring jug. Heat the cream and honey to a gentle simmer ensuring the honey has melted into the cream. Pour onto the eggs, lightly whisking. Add the vanilla beans and mango puree and mix lightly.

Remove the pastry case, and place in the oven for 20 minutes. Remove and pour the custard mix into the pastry case. You may need to do this whilst the tin is in the oven to avoid spillage. Reduce the oven to 170C and cook the tart for 55-60 minutes.