For the crust: Mix well all the ingredients to obtain a smooth dough
1/3 cup plus 1 tablespoon of all-purpose flour (70g)
1/2 cup plus 2 tablespoons of unsalted butter or margarine (140g)
1 1/2 cups plus 3 tablespoons of all-purpose flour (210g)
2 large egg yolks
For the filling:
2 cups of milk
3/4 cup of sugar
2 large egg yolks
1 tablespoon of vanilla extract
5 tablespoons of cornstarch
Pinch of salt
1 can or 1 jar of green figs
For the crust: Mix well all the ingredients to obtain a smooth dough
1/3 cup plus 1 tablespoon of all-purpose flour (70g)
1/2 cup plus 2 tablespoons of unsalted butter or margarine (140g)
1 1/2 cups plus 3 tablespoons of all-purpose flour (210g)
2 large egg yolks
For the filling:
2 cups of milk
3/4 cup of sugar
2 large egg yolks
1 tablespoon of vanilla extract
5 tablespoons of cornstarch
Pinch of salt
1 can or 1 jar of green figs
Prepare the crust: Mix well all the ingredients to obtain a smooth dough
Dust a 24cm-diameter mold with flour and grease it
Roll out the remaining dough and place it on the bottom of the mold
Cut the rest of the dough into strips and arrange them around the sides of the mold
Cover the crust with parchment paper and fill with kidney beans to weigh it down
Bake in a moderate oven (170°C) for 15 minutes
Remove the kidney beans and continue baking until golden brown
Prepare the filling
Beat the egg yolks with sugar, cornstarch, and vanilla extract
Add a little milk to the beaten eggs and mix well
Combine the remaining milk and mix well
Cook over low heat, stirring constantly, until thickened
Remove from heat and let cool
Remove the crust from the oven and let cool
Filling the tart with the cream
Slice the figs in half and place them on top of the cream
Serve 12 people.
