Recipe

Fig and custard pastries

  • 1 hr 30 mins cooking
  • Makes 16 Item
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Ingredients

Fig and custard pastries
  • 3 sheets butter puff pastry
  • 5 medium_piece (300g) fresh figs, halved, sliced thinly
  • 1/4 cup (55g) firmly packed light brown sugar
  • 1 cup (250ml) milk
  • 1/3 cup (75g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoon cornflour (cornstarch)
  • 3 egg yolks
  • 2 tablespoon thick (double) cream

Method

Fig and custard pastries
  • 1
    Make crème pâtissière. Combine milk, sugar and extract in a medium saucepan, bring to the boil. Meanwhile, whisk cornflour and egg yolks in a medium heatproof bowl, gradually whisk in hot milk mixture. Return mixture to pan, stir over heat until mixture boils and thickens. Cover surface with plastic wrap. Refrigerate 2 hours, then fold in cream.
  • 2
    Preheat oven to 220°C (200°C fan forced). Grease oven trays.
  • 3
    Cut 16 x 5.5cm (2¼-inch) rounds from one pastry sheet, place on oven trays, brush lightly with water.
  • 4
    Brush one remaining pastry sheet lightly with water, top with the other sheet, press firmly. Cut 16 x 5.5cm (2¼-inch) rounds from pastry stack, cut 3.5cm (1½-inch) rounds from centre of each round, discard small rounds. Place pastry rings on top of pastry rounds on tray. Press down gently.
  • 5
    Bake about 30 minutes. Cool on trays.
  • 6
    Preheat grill (broiler).
  • 7
    Using a teaspoon, press down on the centre of the cases to flatten, spoon crème pâtissière into cases. Top with fig slices, sprinkle figs with sugar. Grill until sugar caramelises.

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