Ingredients
Walnut pastry
Toffee
Method
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.
Toffee
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.
