![]() ![]() Cook, stirring constantly, for 5 minutes, or until thickened. Get yourself a few 12-hole jam tart trays (or cook the tarts in batches) and a fluted pastry cutter just a little bigger than the. Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 0.5cm thick. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Wrap the dough in clingfilm and pop it into the fridge to rest for 30 minutes. Custard begins to set at around 160F - 165F and begins to curdle if heated past 175F. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. If the temperature gets even a few degrees higher than specified it may ruin the custard beyond saving. Cook, stirring constantly, until mixture thickens. Or serve it, as Slater suggests, with a scoop or two of sorbet instead. In a saucepan, combine milk, cornstarch, sugar and vanilla. Grated lemon zest or ground cardamom would also work in the filling. Release the tart from the tin, halve or quarter the figs and arrange nicely on top, then drizzle generously with honey, to finish. Freeze for 1 further hour, or until slightly set. When the time’s up, mix the yoghurt with the vanilla and 1 teaspoon of honey, then spoon into the chilled tart case. If you must mess around with a classic, Nigel Slater’s idea of stirring a little ground ginger into the filling is a nice warming one, or you could go down the James Martin route and decorate it with thin slices of stem ginger. Leave to firm up in the freezer for 1 hour. Serve with custard, cream, ice-cream, or all three if you’re feeling particularly decadent. And if you make it in advance, you can warm it through gently before serving. Put the egg yolks and cornflour in a large heatproof mixing bowl and whisk in the sugar until pale and thick. Remove the tart from the oven and leave to cool to just warm before serving – if you try to tuck in while it’s still hot, it will be hard to cut, though still extremely delicious. Wrap the dough tightly in cling film and chill for 30 mins while you make the filling. Turn the heat down to 150C (140C fan)/320F/gas 2½ and bake for another 15-20 minutes, until the pastry is golden brown, and the filling set on top, but with a little bit of wobble left in the centre (check it regularly during this last period of baking, and cover with foil if the pastry is browning too quickly). Bake for 20 minutes or so on a low heat, leave to cool, then serve with ice-cream or custard.
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