Baked fig and custard tart recipe

Name: Baked fig and custard tart
Yield: Serves 12
Ingredients: 2 large eggs, plus 3 large egg yolks; 125g caster sugar; 1 vanilla pod, split lengthways and seeds scraped; 2 tsp cornflour; 300ml whole milk; 300ml Elmlea double cream alternative; 7-8 medium figs, halved through the stalk; 1½ tbsp clear honey; 25g pistachios, roughly chopped; 140g unsalted butter, chilled and diced; 250g plain flour, plus extra for dusting; 1 lemon, zested; 100g caster sugar; 1 large egg, beaten; 1 tbsp whole milk

If you're looking for the perfect excuse to practise your pastry skills, then look no further than this pretty fig tart recipe. Master shortcrust pastry for the tart base and make your own vanilla custard for a deliciously creamy baked filling. Decorate with sweet, syrupy figs, a drizzle of honey and pistachios for a wonderful Christmas dessert.

See method

Serves 12
15 mins to prepare and 65 mins to cook, plus chilling
424 calories / serving

Freezable
Vegetarian

Shop your ingredients

Big & Fresh Barn Eggs Large 10 Pack
2 large eggs, plus 3 large egg yolks
£2.80
£0.28/each
Silver Spoon Caster Sugar 1Kg
125g caster sugar
£2.25
£2.25/kg
Taylor & Colledge Organic Vanilla Pods 2 Pack
1 vanilla pod, split lengthways and seeds scraped
£6.50
£3.25/each
Tesco Cornflour 500G
2 tsp cornflour
£2.55
£5.10/kg
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
300ml whole milk
£0.85
£1.50/litre
Creamfields Double Cream 300Ml
Aldi Price Match
300ml Elmlea double cream alternative
£1.29
£4.30/litre
Tesco Figs Minimum 3 Pack
£1.00 Half Price Clubcard Price
(£0.33/each)
Offer valid for delivery from 22/09/2026 until 19/10/2026
7-8 medium figs, halved through the stalk
£2.00
£0.67/each
Tesco Squeezy Clear Honey 340G
1½ tbsp clear honey
£1.19
£3.50/kg
Tesco Pistachios 200g
25g pistachios, roughly chopped
£2.25
£11.25/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
140g unsalted butter, chilled and diced
£1.85
£7.40/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
250g plain flour, plus extra for dusting
£0.70
£0.47/kg
Tesco Lemons Each
1 lemon, zested
£0.37
£0.37/each

Method

Make the pastry: in a bowl, rub the butter into the flour and lemon zest with your fingertips until it resembles breadcrumbs. Alternatively, blitz the butter, flour and lemon zest to 'breadcrumbs' in a food processor. Add the sugar, then the egg and milk, and pulse or mix into a dough. Press into a disc, wrap in clingfilm and chill for 1 hr.
On a floured surface, roll out the pastry to line a 24cm loose-bottomed tart tin. Leaving the excess pastry hanging over the edges, place on a baking sheet and chill for 30 mins.
Preheat the oven to gas 4, 180°C, fan 160°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans; bake for a further 5-10 mins until lightly golden. Remove from the oven and reduce to gas 3, 160°C, fan 140°C.
For the filling, whisk together the eggs, egg yolks, sugar, vanilla seeds and corn flour in a heatproof bowl. Put the milk, Elmlea and vanilla pod in a pan over a low-medium heat. Bring to the boil, then remove from the heat and pour over the egg mixture, whisking as you pour.
Strain through a fine sieve into a jug and skim off any froth. Pour into the tart case and carefully add the fig halves, cut-side up. Transfer to the oven and bake for 40-50 mins until just set with a slight wobble in the centre.
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. Store, covered, in the fridge for up to 3 days.