The fig tart with custard is a traditional Italian dessert perfect for summer. The crumbly shortcrust pastry combines with the sweet and juicy taste of black figs, creating an irresistible blend of flavors. The custard, made with eggs, sugar, milk, and vanilla, gives a delicate creamy texture to the entire dessert. Making this tart is a delicious way to enjoy fresh seasonal figs.
Sift the flour and place it in a bowl with the sugar, salt, lemon zest, egg, butter in pieces, and port wine. Quickly knead with your hands to form a ball and place it in the refrigerator for half an hour covered with a cloth.
After this time, butter and flour a 25 cm tart pan.
Roll out the dough, making a border all around. Prick the dough with a fork, cover the surface with wax paper, place dried beans on top, and bake for 30 minutes at 200 degrees.
Remove from the oven, discard the paper and beans, place the halved figs on the dough, sprinkle them with sugar, and return to the oven for 15 minutes at 200 degrees.
Meanwhile, prepare the custard.
Bring the milk to a boil with the vanilla bean.
Beat the egg yolks with the sugar until they are very frothy.
Tart Pan
Oven
Blender
Bowl
Store in the refrigerator for up to 3 days.
The fig tart can be served either warm or cold.
Italia
| Energy (kcal) | 206.35 |
| Carbohydrates (g) | 29.13 |
| of which Sugars (g) | 20.43 |
| Fat (g) | 7.6 |
| of which Saturates (g) | 4.15 |
| Protein (g) | 4.37 |
| Fiber (g) | 1.09 |
| Sale (g) | 0.1 |
