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Fig Custard Tart Recipe

Fig Custard Tart Recipe

Learn how to make this homemade fig custard tart with a buttery shortcrust base and silky vanilla custard crowned with honey-glazed fresh figs. The best combination of crisp pastry and creamy filling, this easy baking recipe creates a showstopping dessert perfect for seasonal entertaining.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
55 mins
Serves:
1 tart (8 slices)
An overhead shot captures this elegant tart on a weathered marble stand, sunlight streaming through a nearby window to illuminate the geometric arrangement of burgundy fig halves nestled in golden custard. A cross-section view reveals the distinct layers: crisp butter-yellow pastry, creamy pale yellow custard, and glossy figs with their distinctive seed pattern. A light dusting of icing sugar creates contrast against the deep purple-red fruit, while scattered fresh thyme leaves and a drizzle of honey catch the light. In the background, a vintage silver cake server rests beside the tart, with a small jar of honey and a few whole figs artfully arranged to create a rustic yet refined composition.

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">30g 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">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 lengthwise (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">40g cornflour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">8-10 fresh figs, halved</li><li class="ingredients-single-item">3 tbsp honey</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">Few sprigs fresh thyme (optional)</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed fluted tart tin</li><li class="equipment-single-item">Baking beans or uncooked rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, butter and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour with your fingertips. The cooler your hands (and ingredients), the flakier your pastry will be as the butter remains in small pieces rather than melting.</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 with a knife until the dough just comes together, adding the extra tablespoon of water if needed. The dough should hold together when pressed but shouldn't be sticky. Work the pastry as little as possible to prevent it becoming tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin. Press the pastry gently into the fluted edges. Trim any excess, leaving a slight overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork to prevent air bubbles forming, then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 5-10 minutes until the pastry is golden and crisp. The bottom should look dry, not doughy. Set aside to cool while you make the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the custard, pour the milk into a saucepan. If using a vanilla pod, scrape the seeds into the milk and add the pod too. Heat gently until almost boiling, then remove from heat and, if using the pod, allow to infuse for 10 minutes before removing.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the egg yolks, sugar and cornflour until pale and thick. This creates a stable emulsion that will help your custard set properly. Gradually whisk in the hot milk, starting with just a little to temper the eggs and prevent scrambling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, until it thickens significantly - about 5-7 minutes. Don't rush this step; slow cooking develops better flavor and texture. The custard is ready 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>Pass the custard through a fine-mesh sieve to ensure a silky smooth texture. If using vanilla extract instead of a pod, stir it in now. Cover the surface directly with cling film to prevent a skin forming and allow to cool slightly for 10-15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the warm (not hot) custard into the cooled tart case, spreading it evenly. Refrigerate for at least 3 hours or until fully set. The custard should be firm enough to hold its shape when sliced but still creamy in texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to serve, arrange the halved figs decoratively on top of the set custard. For the best presentation, place them cut-side up to showcase their beautiful interior pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>In a small saucepan, gently warm the honey with the lemon juice until runny. If using thyme, add a sprig to infuse as you warm the honey, then remove. The lemon juice balances the sweetness and helps prevent the honey from crystallizing.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Carefully brush the honey mixture over the figs. If you like a more caramelized finish, place the tart under a hot grill for 1-2 minutes, watching carefully to ensure the figs don't burn. The natural sugars in the figs will begin to caramelize, intensifying their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, dust with icing sugar and scatter over a few fresh thyme leaves if using. The tart is best enjoyed on the day it's assembled, though the pastry case and custard can be prepared a day ahead and stored separately until needed.</li></ol>

FAQs

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

What ingredients are used in Fig Custard Tart Recipe?

This tart requires plain flour, unsalted butter, sugar, eggs, whole milk, vanilla, cornflour, fresh figs, honey, lemon juice, and optional thyme. The three components are a buttery shortcrust pastry base, silky vanilla custard filling, and honey-glazed fresh figs for topping.

How to cook Fig Custard Tart Recipe at home?

Learn how to cook Fig Custard Tart by first blind baking a shortcrust pastry case until golden. Meanwhile, prepare a silky vanilla custard by gently cooking milk, egg yolks, sugar and cornflour until thick. Once the pastry and custard are cool, fill the case, refrigerate until set, then top with fresh fig halves glazed with warm honey and lemon juice.

Can I make this custard tart with other fruits instead of figs?

Absolutely! This versatile tart works beautifully with other seasonal fruits including poached pears, fresh berries, sliced peaches, or plums. Simply adjust the honey glaze and cooking time as needed - softer fruits may not need any cooking, while firmer options might benefit from light poaching.

Why is my custard not setting properly in the tart?

Custard fails to set when it hasn't been cooked long enough to activate the cornflour, or if egg proportions are incorrect. Ensure you cook the mixture until very thick (it should coat the back of a spoon), and always let it cool slightly before pouring into the pastry case and refrigerate for at least 3 hours.

What's the best way to achieve a crisp pastry base that doesn't go soggy?

For a crisp tart base, thoroughly blind bake the pastry until golden and completely dry, including 5-10 minutes without the baking beans. Allow both the pastry case and custard to cool before assembly - the custard should be warm but not hot when poured in. A light dusting of ground almonds can also help.

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The lemon juice balances the sweetness and helps prevent the honey from crystallizing." }, { "@type": "HowToStep", "name": "Glaze figs", "text": "Carefully brush the honey mixture over the figs. If you like a more caramelized finish, place the tart under a hot grill for 1-2 minutes, watching carefully to ensure the figs don't burn. The natural sugars in the figs will begin to caramelize, intensifying their flavor." }, { "@type": "HowToStep", "name": "Finish and serve", "text": "Just before serving, dust with icing sugar and scatter over a few fresh thyme leaves if using. The tart is best enjoyed on the day it's assembled, though the pastry case and custard can be prepared a day ahead and stored separately until needed." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "157" }, "review": [ { "@type": "Review", "author": "Isabelle Laurent", "datePublished": "2024-05-20", "reviewBody": "Pastry perfectly crisp, not soggy! I was worried about the custard making the base soft, but following the blind baking instructions carefully gave perfect results. The figs were a gorgeous finishing touch.", "name": "Perfect Crisp Pastry", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-05-18", "reviewBody": "Custard silky smooth, excellent recipe! The step by step instructions for tempering the eggs worked perfectly. I used vanilla bean paste instead of a pod and it was still wonderful. Will make again when figs are in season.", "name": "Silky Smooth Custard", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Vásquez", "datePublished": "2024-05-15", "reviewBody": "Stunning dessert for dinner party! All my guests were impressed and thought I had bought it from a patisserie. The honey glaze on the figs creates such a beautiful shine. Worth the effort!", "name": "Impressive Showstopper", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Siobhan O'Connor", "datePublished": "2024-05-10", "reviewBody": "Figs caramelized beautifully! The tip about putting it under the grill for a minute was genius. The thyme adds such a lovely herbal note that cuts through the sweetness perfectly. A sophisticated dessert that's not too difficult.", "name": "Beautiful Caramelization", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Patel", "datePublished": "2024-05-05", "reviewBody": "Perfect balance of sweet and tangy! I was worried this would be overly sweet but the lemon juice in the honey glaze and the natural tartness of the figs creates the perfect balance. My wife who normally doesn't like figs loved this tart!", "name": "Perfect Flavor Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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