This dessert is another H&D original – a scrumptious balance of delicate rosewater flavour through the custard with the fig jam adding a nice little kick… all on a fluffy puff base.
It makes for a perfect dessert or as a little treat for morning or afternoon tea. It only takes 15 minutes to make with just a few ingredients, so you could whip this up just before friends arrive. They’ll think you picked it up from a boutique patisserie!
This serves 6 to 8 depending on how you slice it up.
- 3 tablespoons of custard powder
- 1 tablespoon of sugar (or to taste)
- 2 cups (500ml) of organic milk
- 2 sheets of puff pastry
- ½ teaspoon of rosewater essence
- 5 organic dried figs
- Vanilla bean ice cream to serve (optional)
- Put the dried figs into a small saucepan with 1 cup of water. Bring to the boil and then turn the heat down. Keep the lid on and let it simmer for 15 to 20 minutes. The dried figs will plump up and soften.
- Take frozen puff pastry out of the freezer and let it thaw for about 5 minutes so that it is bendy but not sticky. Lay one square of puff pastry onto a baking tray lined with baking paper.
- Cut the second piece of puff pastry into four even columns. Roll each one tightly length ways and stick fold-side down onto the edge of the square like a border.
- Get a fork and poke a range of holes throughout the visible base of the square. This prevents it from rising, leaving the rolled boarder to puff up. This is a very versatile little trick for sweet and savoury tart dishes, so keep these first four steps handy to re-use for other recipes.
- Preheated oven to 200 degrees celsius (approx. 400 F). Bake the tart for about 15 minutes or until golden brown. Then put aside to cool.
- Follow instructions on the custard powder box to bring the custard, sugar and milk mix together (except we’re adding an extra tablespoon of custard powder to make a thicker consistency)
- When the mix has come together, add the rosewater essence into the custard and stir well
- Spoon the custard into the tart and spread evenly. It will set as a firm custard that can be sliced up.
- Let the figs cool slightly before breaking them apart with your fingers and spread over the top of the custard. The re-hydration of the dried figs will have given them a beautiful, jam-like jam-like texture that has an almost brandied taste.
Serve it with a scoop of vanilla bean ice cream or it’s delicious just by itself.
Why not try it out this weekend… and let us know how you go!