Fig and Honey Custard Tart Recipe

Learn how to make this homemade Fig and Honey Custard Tart with a buttery shortcrust pastry and silky smooth vanilla custard. The best combination of sweet honey and caramelized figs creates an impressive yet easy baking recipe perfect for entertaining. A foolproof method yields professional results every time!

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

55 mins

Serves:

1 tart (8 slices)

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig and Honey Custard Tart?

This elegant tart requires plain flour, butter, eggs, milk, vanilla, sugar, cornflour, fresh figs and honey. The shortcrust pastry forms a buttery base, while the silky vanilla custard creates a creamy filling that pairs beautifully with caramelised figs and honey drizzle.

How to cook Fig and Honey Custard Tart at home?

Learn how to cook Fig and Honey Custard Tart by first making a buttery shortcrust pastry, blind baking until golden. Create a silky vanilla custard, pour it into the cooled shell and chill until set. Caramelise halved figs with honey and butter, arrange them artistically on top, and finish with a honey drizzle. The combination of crisp pastry, smooth custard and sweet figs creates a showstopping dessert.

Can I use dried figs instead of fresh ones for a custard tart?

Fresh figs are recommended as they caramelise beautifully and provide the right texture. However, if fresh aren't available, you can rehydrate dried figs in hot water for 30 minutes, then simmer them gently in honey and butter until plump before using as a topping. The flavour will be more intense but still delicious.

What's the secret to achieving a perfectly set custard filling that isn't rubbery?

The perfect custard relies on gentle, constant stirring over medium heat until it thickens enough to coat the back of a spoon. Never let it boil. The cornflour provides stability without requiring excessive egg yolks. Covering with cling film while cooling prevents skin formation and maintains a silky, creamy texture.

How do I prevent a soggy bottom on my fruit custard tart?

Thoroughly blind bake the pastry case until it's golden and feels dry to the touch. Allow it to cool completely before adding custard. Ensure the custard is properly thickened before pouring in. If concerned, you can brush the inside of the baked case with beaten egg white and return to the oven briefly to create a moisture barrier.

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