Fig Cream Pie Recipe
A luscious cream pie featuring sweet, jammy figs nestled in a silky pastry cream, all encased in a buttery, flaky crust that balances richness with fruity brightness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</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 caster 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">¼ tsp salt</li><li class="ingredients-single-item">For the pastry cream:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">For the fig topping:</li><li class="ingredients-single-item">8-10 fresh figs, sliced</li><li class="ingredients-single-item">60ml honey</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">½ tsp cinnamon</li><li class="ingredients-single-item">Pinch of sea salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart tin with removable base</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">Whisk</li><li class="equipment-single-item">Medium saucepan</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and cold cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. This creates a flaky texture by keeping the butter in small pieces throughout the dough. Alternatively, rub the butter into the flour using your fingertips, working quickly to keep the ingredients cold.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar, egg yolk, and 2 tablespoons of ice-cold water. Pulse or mix gently until the dough just begins to come together (adding the extra tablespoon of water only if needed). The dough should hold together when pressed but shouldn't be sticky. Cold ingredients and minimal handling prevent the gluten in the flour from developing too much, ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and firms up the butter, which is crucial for a flaky texture. Meanwhile, preheat your oven to 180°C (160°C fan/gas mark 4).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll out the chilled dough on a lightly floured surface to about 3mm thickness and large enough to line your tart tin. Carefully transfer the dough to the tin, pressing it gently into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case 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 5-8 minutes until the pastry is golden and crisp. The initial blind baking with weights prevents the pastry from puffing up, while the final bake without weights ensures the base is fully cooked and not soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry cools, prepare the pastry cream. In a medium saucepan, heat the milk with the vanilla seeds and pod (or extract) until just below boiling point. Remove from heat and let the vanilla infuse for 5 minutes before removing the pod.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the egg yolks and sugar until pale and creamy. Add the cornflour and whisk until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling. This technique, called tempering, slowly raises the temperature of the eggs without cooking them.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a gentle boil. Continue cooking for 1-2 minutes after it thickens to ensure the cornflour is fully cooked. The cream will be thick enough when it coats the back of a spoon and a finger drawn through leaves a clear path.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from heat and whisk in the butter until melted and incorporated. Transfer to a clean bowl, cover with cling film pressed directly onto the surface (to prevent a skin forming), and allow to cool completely. You can speed this up by placing the bowl in an ice bath if needed.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the fig topping, cut most of the figs into quarters or slices, reserving a few for decoration. In a small saucepan, combine the honey, lemon juice, cinnamon, and salt. Bring to a simmer over medium heat and cook for 2-3 minutes until slightly reduced and syrupy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the sliced figs to the honey mixture and gently toss to coat. Cook for just 1-2 minutes to slightly soften and caramelize the figs without breaking them down completely. The goal is to enhance their natural sweetness while maintaining their shape. Remove from heat and allow to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>To assemble the pie, whisk the cooled pastry cream until smooth, then spread evenly into the baked pastry case. Arrange the caramelized figs on top in a decorative pattern, then slice the reserved fresh figs and arrange them artfully among the caramelized ones. The contrast between cooked and fresh figs creates visual appeal and textural variety.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Drizzle the remaining honey syrup over the arranged figs. Chill the pie for at least 2 hours to allow the pastry cream to set completely. This patience ensures clean slices when serving. The pie is best enjoyed the same day but will keep refrigerated for up to 2 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use dried figs instead of fresh ones for this cream pie?
While fresh figs provide the best texture and visual appeal, you can substitute with dried figs if necessary. Rehydrate them in warm water for 20-30 minutes until plump, then pat dry before caramelizing. The flavour will be more concentrated but you'll miss some of the fresh fruit's delicate texture.
What's the secret to achieving a silky smooth pastry cream without lumps?
The key is proper tempering - gradually add hot milk to your egg mixture while whisking constantly. Then strain the mixture through a fine sieve before cooking. When cooking, whisk continuously and maintain medium heat. Remove from heat immediately when thickened and incorporate butter while still warm.
How can I prevent a soggy bottom on my fig tart?
Ensure thorough blind baking of your pastry case until golden and completely dry. Allow it to cool completely before adding filling. A thin layer of melted white chocolate brushed onto the cooled pastry base creates a moisture barrier. Finally, ensure your pastry cream is fully cooled before assembly.
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