Ingredients
Pastry:
- 250g flour, all purpose
- 100g icing sugar
- 60g flour, hazelnut
- 90ml butter, unsalted
- 1/4 tsp salt
- 2 eggs, large
- 50g hazelnuts, ground
Filling:
- 125ml milk, full cream
- 50g sugar, granulated
- 1/2 tsp vanilla extract
- 2 eggs, large
- 1 1/2 tbsp corn flour
- 1 tbsp butter, unsalted
- 50ml cream, heavy
- 1 bay leaf
Tart:
- 10 figs, fresh, ripened
- 1 cup raspberries, fresh
- 2 tbsp fig preserve
- 1 tbsp water
Decoration:
- 500g sugar
- 50ml water
- 50g corn syrup
Preparation method
Pastry:
- Preheat oven to 180 C
- In a mixer, combine flours, hazelnuts, sugar, butter and salt
- Mix together to form a breadcrumb consistency
- Add one whole egg and one egg yolk (reserve the egg white)
- Mix until incorporated
- Turn out onto a floured surface and bring together to form dough
- Refrigerate until ready to use
Filling:
- Combine the milk, bay leaf and vanilla extract in a saucepan and bring to the boil
- Reduce heat and continue to stir
- In a heatproof bowl, combine the corn flour, sugar, 1 whole egg and egg yolk
- Whisk until light and fluffy
- Pour in half of the hot milk and whisk vigorously
- Return mixture to saucepan and bring back up to the boil
- Continue to stir until thickened and remove from heat, discard bay leaf
- Stir in the butter and allow mixture to cool completely
- Beat the heavy cream to from stiff peaks
- Fold heavy cream into mixture
Tart:
- Remove pastry dough from fridge
- On a floured surface, roll out to a circle about 30cm in diameter
- Gently place dough into 24cm pastry tin, allowing some dough to hang off the sides
- Use a fork to prick holes into the bottom of the pastry
- Refrigerate for 10 minutes
- Blind bake tart for 20 minutes
- Remove and allow to cool
- Gently pour filling into the tart shell
- Arrange the fruit on top, to decorate as desired
- Gently heat fig preserve in saucepan with water
- Use to glaze the fruit
Decoration:
- Place ingredients into saucepan and stir until combined
- Heat up the sugar syrup to 300 C
- Allow to cool over a water bath to 275 C
- Use sugar syrup to create sugar decorations
- Place decorations on top of tart