Welcome to a recipe that's as elegant as it is delicious: the Fig and Custard Tart. This classic dessert beautifully marries a crisp, buttery shortcrust pastry with a velvety, rich custard filling. The natural sweetness of fresh figs on top adds a touch of luxury and a beautiful texture that makes every bite a delight. Perfect for an afternoon tea, a special occasion, or simply when you're craving a sophisticated treat, this tart is a fantastic way to showcase seasonal fruit. Let's bake something truly special together!
Fig and Custard Tart
Ingredients for the Fig and Custard Tart Filling
- 200 g fresh figs
- 130 g granulated sugar
- 210 ml heavy cream
- 1 egg
- 3 teaspoons potato starch
- 15 g butter
- salt, vanilla extract or vanillin
Ingredients for the Pastry
- 120 g all-purpose flour
- 30 g granulated sugar
- 65 g butter
- 3 tablespoons ice-cold water
- a pinch of fine salt
How to Make a Fig and Custard Tart
Let’s make the custard. In a heavy-bottomed saucepan, add the granulated sugar and crack in the egg. Add 1/4 teaspoon of salt.
Making the custard.
Pouring in the cold cream.
Adding potato starch.
Whisk the egg and sugar together. Pour in the cold heavy cream and add a teaspoon of vanilla extract or vanillin.
Add the potato starch and whisk the ingredients until smooth. Potato starch is generally better for creams or kissel (a viscous fruit dessert), while cornstarch is more suitable for breading.
Heating the custard until it thickens.
Over low heat or in a double boiler, heat the custard until it thickens, whisking constantly to prevent lumps from forming. Transfer the thickened custard to a wide plate or container, cover with plastic wrap, and place it in the refrigerator to cool completely.
Making the shortcrust pastry.
Dicing the cold butter.
Rubbing the butter into the flour and sugar to form crumbs.
Now, let’s make the shortcrust pastry. In a bowl, mix the all-purpose flour, granulated sugar, and a pinch of fine salt.
Dice the cold butter and add it to the dry ingredients.
Rub the butter into the flour and sugar with your fingertips until it resembles breadcrumbs, then add the ice-cold water. You may need slightly more or less water, depending on the humidity of your ingredients.
Gathering the finished dough into a ball.
Quickly knead the dough. You can do this by hand or in a food processor. Form the finished dough into a ball and let it rest in the refrigerator for 30 minutes.
Transferring the dough on a rolling pin to the tart pan.
Spreading the cooled custard into the tart shell.
Slicing the figs.
Roll out the dough thinly, to a thickness of about 3 millimeters. Use the rolling pin to transfer the dough to a tart pan. The pan used in this recipe is 19 centimeters in diameter and 3.5 centimeters high. Press the dough into the pan, fitting it against the edges, and trim any excess from the rim.
Pour the cooled custard into the tart shell. Important! The custard must be completely cool; do not put warm custard on the pastry.
Wash the fresh figs and trim off the tough stems. Slice the figs. Smooth out the custard and arrange the sliced figs on top.
Sprinkling everything with granulated sugar (you'll need 1-2 teaspoons).
Place small pieces of cold butter over the fruit and custard. Sprinkle everything with granulated sugar (you’ll need 1-2 teaspoons).
Baking for about 35 minutes, until the crust is golden.
Preheat the oven to 180°C (350°F) and place the tart pan on the middle rack. Bake for about 35 minutes, until the crust is golden brown. The custard and fruit filling should still have a slight wobble when you gently shake the pan.
Let the finished fig and custard tart cool completely before serving with tea.
And there you have it—a stunning Fig and Custard Tart, ready to impress your friends and family! The beauty of this dessert lies in its simple yet refined flavors. Serve it as is, or for an extra touch of indulgence, add a dollop of whipped cream or a light drizzle of honey. This tart is best enjoyed on the day it's made, but it will keep in the refrigerator for a day or two. We hope you enjoy the rewarding process of making this beautiful dessert from scratch. Happy baking!
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