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Fig and pomegranate tart with pastry cream

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Fig and pomegranate tart with pastry cream

  • 90
  • Serves 6
  • Medium

Directions

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Goodies’ time (and autumn taste) is here 😊

Today’s recipe might seems a little bit elaborate but, do not worry, anyone can do it ✨

6 figs, quartered

½ pomegranate

½ bunch of mint, young leaves

Pastry cream

500 ml milk

100 g sugar

45 g cornstarch

4 egg yolks

30 g butter

½ vanilla bean, seeds only

Sweet shortcrust pastry

125 g all purpose flour

65 g butter, diced

10 g sugar

1 egg

½ tsp salt

2 tbsp water

Shortcrust pastry

Sift the flour into a bowl, add the butter and mix with your fingertips until the mixture resembles breadcrumbs.

Add the sugar, salt, then the egg and water and mix to a firm dough.

Knead the dough for 1 minute and wrap it in cling film and chill for 20 minutes.

Preheat the oven to 180 C and prepare a baking dish with parchment paper.

On a lightly floured surface, roll the dough into a circle, then transfer it to the prepared dish.

Line pastry with parchment paper and fill with baking beans. Bake blind for 20-30 mins or until golden, then remove the paper and weights and set aside.

Pastry cream

In a sauce pan heat the milk, together with vanilla seeds.

In a bowl whisk the yolks, sugar and cornstarch until pale. Pour half of the milk over the egg mixture and mix until very well combined.

Pour this mixture into the saucepan and bring to a boil, stirring continuously.

Stirring, simmer for 2-3 minutes, then add the butter and mix. Cover with plastic wrap and let it cool .

Put the cream in the pastry shell, top with fig, pomegranate and mint and chill for 2 hours.

Enjoy!

Foodiality

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