Baking

Fig & date tarts

FIG & DATE TARTS
16
1H 45M

Ingredients

Method

1.Sift flour and icing sugar into the bowl of a food processor with butter, process until mixture resembles breadcrumbs. Add egg yolks and milk, pulse until mixture almost comes together. Turn dough onto a floured surface, knead until smooth. Divide dough in half, shape into discs. Wrap discs in plastic wrap, refrigerate 30 minutes.
2.Roll out each disc on a lightly floured surface until large enough to line two 24cm (9½-inch) round loose-based tart pans. Lift pastry into each pan, ease into side, trim edges. Freeze 30 minutes.
3.Meanwhile, preheat oven to 190°C (170° fan forced).
4.Place pastry cases on oven trays. Line pastry with baking paper, then fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake a further 10 minutes or until lightly browned and dry. Cool.
5.Meanwhile, make filling. Beat eggs, egg yolks, sugar and extract in a small bowl with electric mixer until thick and creamy; beat in cream until combined.
6.Divide figs and dates between pastry cases, top evenly with filling.
7.Bake tarts for 50 minutes, swapping trays from top to bottom or until custard is set. Serve tarts warm or cold.

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