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