Fig and Home-baked Vanilla Custard Tart
This is worth the effort and can be used as a tea-tart in place of a cake or as a delicious dessert.
Recipe type: Dessert
Cuisine: European
Serves: 4
  • 500g short crust pastry (either bought or homemade)
  • 4 well ripened figs
Shortcrust pastry
  • 2 cups good quality plain flour
  • 125g good quality cold butter (block style is advisable)
  • 1 tbps caster sugar
Custard-style filling
  • 150 ml double cream
  • 1 medium sized egg (beaten)
  • 1 tbsp caster sugar
  • 1 tsp vanilla essence
  • pinch of grated nutmeg
Shortcrust pastry
  1. Preheat oven to moderate setting 180 degrees C or gas mark 200 degrees C depending on your oven style.
  2. Prepare either 2 small shaped heart baking tins or one 7 inch round tart tin.
  3. Remove pastry from either bought shop packet (according to instructions) or from the fridge.
  4. Roll out pastry to fit your choice of baking tin.
  5. Prick over base with a fork and line base with baking paper.
  6. Place baking beads in bottom and bake in oven until edges turn slightly brown (20 minutes). Remove baking beans and baking paper from pastry base. Set aside to cool
Custard-style filling
  1. Mix all custard filling ingredients in a bowl. Wash and cut figs into small quarters.
  2. Place figs on bottom of pastry shells and pour over custard filling (making sure not to overfill). Place in oven until custard filling is set. (15 -20 minutes).
  3. Cool and serve with crème fraiche.
Recipe by Edinburgh Foody at