Walnut and toffeed fig tart

This dessert looks and tastes amazing. The drizzling of toffee finishes it off beautifully; the toffee will begin to dissolve within 10 minutes of drizzling it over the figs, so it is best made immediately before serving.
walnut and toffeed fig tart


Walnut pastry


Walnut and toffeed fig tart

1.In a medium saucepan, bring cream, milk, sugar and rind to the boil. In a large bowl, whisk eggs and then sifted cornflour. Gradually whisk in hot milk mixture and juice. Return mixture to pan; stir over heat until mixture boils and thickens. Remove from heat; whisk in butter. Transfer to heatproof bowl; cover surface with plastic wrap, refrigerate about 2 hours or until cold.
2.Make walnut pastry.
3.Roll pastry between sheets of baking paper until large enough to line a 11cm x 35cm rectangular or 20cm round loose-based flan tin. Ease pastry into tin, pressing into base and sides; leave pastry overhanging edges. Place tin on oven tray; refrigerate 30 minutes.
4.Preheat oven to 180°C.
5.Line pastry with baking paper, fill with dried beans or rice. Bake 15 minutes; remove paper and beans. Bake 15 minutes, cool. Carefully trim pastry edge with a sharp knife.
6.Spoon custard into pastry case; top with figs.
7.Just before serving, make toffee.
8.Drizzle hot toffee over figs; stand 5 minutes before serving.

Walnut pastry

9.Process nuts until finely chopped. Add flour, icing sugar and butter; process until crumbly. Add egg yolk and most of the water, process until ingredients just come together. Knead on floured surface until smooth. Enclose in plastic wrap, refrigerate 1 hour.


10.In a small saucepan, combine sugar and the water; stir without boiling until sugar is dissolved. Boil, uncovered, about 4 minutes or until caramel colour. Allow bubbles to subside.

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