Easiest Way to Make Yummy Raspberry and fig custard tart

Raspberry and fig custard tart. The berries should look as though they have simply tumbled onto the tart, so don't be fussy when arranging them on the custard filling. Individual buttery tart shells are filled with a red raspberry puree and topped with fresh berries. Tahini Custard Tart With Apple Rosettes.

White Chocolate Custard Tart + Pomegranate Gelee - The Kitchen McCabe. *This post is sponsored by Bob's Red Mill. All words and opinions are my own. Slightly flaky, buttery sweet pastry is filled with soft almond frangipane, rhubarb infused with orange and vanilla, raspberries and nutty almond praline. You can have Raspberry and fig custard tart using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Raspberry and fig custard tart

1. It's 1 each of pie crust baked.
2. It's of Custard.
3. It's 1/4 cup of cane sugar (or more to taste if not using honey drizzle)).
4. You need 3 tbsp of cornstarch.
5. It's 1/2 tsp of salt.
6. It's 4 of egg yolks.
7. It's 3 cup of whole milk.
8. Prepare 2 tbsp of butter.
9. It's 2 tsp of vanilla extract.
10. Prepare 1/4 tsp of cinnamon (optional).
11. Prepare 8 each of black mission figs.
12. You need 1 cup of fresh raspberries.
13. It's 1 tbsp of warm honey (optional).

Whisk the custard with the egg and divide evenly between the cases. To assemble the tart, spread pastry cream in the baked tart shell. Remove the figs from Kirsch and drain them. If using green figs, cut them into quarters, but do not cut completely through the base. "Eating this tart warm is a very sensual experience," claims Nancy Silverton, the pastry chef and owner of La Brea Bakery and Campanile restaurant in Los Angeles.

Raspberry and fig custard tart instructions

1. Whisk together sugar, cornstarch, salt and cinnamon..
2. Add milk and whisk..
3. Add egg yolks and whisk..
4. Put all in pan on medium heat and continue whisking until thickens. (Up to 20 minutes).
5. Remove from heat and add butter and vanilla extract..
6. Allow to cool..
7. Pour custard into baked pie shell, cover with plastic wrap and refrigerate for two hours..
8. Slice figs into fours..
9. Place figs and raspberries on tart..
10. Drizzle with warm honey and serve..

Pour the custard into the tart shell. A custard tart consists of a pastry crust filled with a sweetened custard filling. Custard tarts were popular during medieval times in Europe. Custard tarts were a staple of the British during the Middle Ages since eggs were an easy source of protein that could stretch when made into a custard. Biting into a bakewell tart is pure bliss - on the outside you have a flaky crust, which holds rich, chewy almond frangipane and below that, a layer of sweet jam.