Fig and Honey Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, split and seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">5 large egg yolks</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">35g cornflour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">8-10 fresh figs, halved or quartered</li><li class="ingredients-single-item">3 tbsp runny honey, plus extra for drizzling</li><li class="ingredients-single-item">1 tbsp unsalted butter</li><li class="ingredients-single-item">1 tsp fresh thyme leaves (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt and cubed cold butter until the mixture resembles fine breadcrumbs. The cold butter creates pockets of fat that will yield a flaky, crisp pastry when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and pulse briefly to combine. Add the egg yolk and gradually add the ice-cold water, one tablespoon at a time, until the dough just comes together - it should be neither sticky nor dry. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes to relax the gluten, which prevents the pastry from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to a thickness of about 3-4mm, ensuring it's large enough to line your tart tin with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the tin, then gently press it into the corners without stretching it.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden and feels dry to the touch. Use a sharp knife to trim any remaining overhang. Set aside to cool while you prepare the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard, warm the milk with the vanilla pod and seeds (or extract) in a medium saucepan until just below boiling point. Remove from heat and let it infuse for 10 minutes before removing the vanilla pod (if used).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large heatproof bowl, whisk together the egg yolks, sugar, and cornflour until pale and thick. Gradually pour in the warm vanilla-infused milk while continuously whisking to prevent the eggs from scrambling. Pour the mixture back into the cleaned saucepan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook the custard over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens significantly – this should take 5-7 minutes. The custard is ready when it coats the back of a spoon and a finger drawn through it leaves a clear path. Keep stirring to prevent lumps forming and the mixture catching on the bottom of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the hot custard into the cooled tart case, smoothing the top with a spatula. Cover the surface directly with cling film (to prevent a skin forming) and refrigerate for at least 2 hours, or until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the caramelized fig topping, melt the butter in a large frying pan over medium heat. Add 2 tablespoons of honey and stir to combine. When the mixture is bubbling, add the fig halves or quarters, cut-side down. Cook for 2-3 minutes until caramelized and slightly softened but still holding their shape. Remove from the heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Arrange the caramelized figs decoratively on top of the set custard. Drizzle with the remaining tablespoon of honey and any pan juices. If using, scatter over the fresh thyme leaves for a subtle aromatic note that beautifully complements the honey.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the best flavor and texture, allow the tart to come to room temperature for about 30 minutes before serving. This lets the custard soften slightly and the flavors fully develop. The tart will keep in the refrigerator for up to 3 days, though the pastry will gradually soften over time.</li></ol>