Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, raspberry and fig custard tart. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Raspberry and fig custard tart is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Raspberry and fig custard tart is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have raspberry and fig custard tart using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Raspberry and fig custard tart:

1. Get 1 each pie crust baked
2. Get Custard
3. Get 1/4 cup cane sugar (or more to taste if not using honey drizzle))
4. Make ready 3 tbsp cornstarch
5. Prepare 1/2 tsp salt
6. Get 4 egg yolks
7. Prepare 3 cup whole milk
8. Prepare 2 tbsp butter
9. Make ready 2 tsp vanilla extract
10. Take 1/4 tsp cinnamon (optional)
11. Take 8 each black mission figs
12. Take 1 cup fresh raspberries
13. Prepare 1 tbsp warm honey (optional)

Add raspberries and toss gently until evenly distributed. Working quickly, transfer mixture to baked tart shell and carefully spread out filling in an even layer. Desserts raspberry custard tart, pie, summer, dessert French Print This. Raspberry Fig Tart With A Lemon Almond Cookie Crust.

Instructions to make Raspberry and fig custard tart:

1. Whisk together sugar, cornstarch, salt and cinnamon.
2. Add milk and whisk.
3. Add egg yolks and whisk.
4. Put all in pan on medium heat and continue whisking until thickens. (Up to 20 minutes)
5. Remove from heat and add butter and vanilla extract.
6. Allow to cool.
7. Pour custard into baked pie shell, cover with plastic wrap and refrigerate for two hours.
8. Slice figs into fours.
9. Place figs and raspberries on tart.
10. Drizzle with warm honey and serve.

Fresh figs are available for such a short period of time here in Colorado that I feel like I have to use them in as many ways as possible before they're gone. (Although, truth be told, I think I might like dried figs even better, and they're available all year long. Pour into the tart case and carefully add the fig halves, cut-side up. Remove from the oven, trim the edges with a sharp knife and leave to cool slightly. Drizzle with honey and scatter with pistachios to serve. Put the whole eggs, egg yolks and caster sugar in a bowl and beat well.

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