Fig custard tart with roasted marzipan
If you have a bounty of fresh figs at your hand, make sure to try this delicious fig custard tart with roasted marzipan. It is so good!
Fig custard tart with roasted marzipan
A while ago I received a couple of packages of roasted marzipan from my friend Meeta. I totally love marzipan but the roasted variety I have not been able to find in the Netherlands. Meeta lives in Germany but even there you can’t find it in every store. So if you ever do find it, make sure to buy a batch!
Of course you can easily make this fig custard tart with regular marzipan. It will be almost equally as delicious.
Fresh figs
I have a tiny fig tree in my (tiny) garden and am waiting for the moment when I can harvest the fresh figs from the tree. Despite it’s small size it is actually already producing quite a few figs but this year they didn’t get to be edible. Not sure why. Maybe a lack of sunshine. I do live in the Netherlands after all. But who knows; maybe next year. The fig tree is planted inside a container to prevent it becoming too large for the garden. Maybe that is part of the reason.
Any kind of fruit
The good new is that you can make this fig custard tart with any kind of fruit. So if the season for figs is not there or maybe even non-existing where you live, you could replace them for apple, pear or anything you fancy really. I don’t like dried figs at all but if you do, you might be able to use those too.
If using dried figs for the fig custard tart, make sure to cut them smaller. And it won’t look so pretty either I’m afraid. If you want to spice the looks up a little bit you could consider adding some bright green chopped pistachio to the custard tart. That would make the colors pop a bit more. But even without any fruits on top the custard tart will be delicious regardless.
Cooling time fig custard tart
One thing you do have to keep in mind when making the fig custard tart is that you want to let it cool down for the appropriate time. When cooling down the custard will firm up and become easier to handle. If it is still too warm it will be slightly more runny. Still delicious but possible a bit messier to eat. You can probably see from the first photo that I was slightly too impatient to dig in!
Tart with custard, roasted marzipan and figs
Equipment
- 1 25 cm round tart tin
Ingredients
For the crust:
- 310 gr all purpose flour
- 56 gr sugar
- pinch salt
- 225 gr unsalted butter, chilled and cut into 1/4" cubes
- 3 tbsp ice-cold water or just enough to hold the pastry together
For the custard:
- 3 egg yolks
- 300 ml milk
- 1 tbsp cornflour
- pinch of salt
- 50 gr sugar
Extra:
- 100 gr Roasted marzipan
- 4-5 Figs (fresh) or any other fruit you like
For the pastry:
- At least 30 minutes before rolling and baking (or up to 1 day in advance) prepare the pastry. In the bowl of a food processor, fitted with a plastic blade, pulse together the flour and salt. Add the butter and pulse rapidly, about 40-50 times, or until the butter is blended into the flour and is coarse and the size of small peas.
- Gradually add the water in a small trickle, with the processor running. Continue adding just as the pastry starts coming together in the shape of a loose, crumbly ball.
- Turn out onto a lightly floured surface. Form into a disc, about 1″ high, and wrap tightly with plastic wrap.
- Refrigerate for at least 30 minutes or overnight.Once you're ready to start baking preheat the oven to 350˚F (180˚C)
- Roll out the dough and blind bake the tarts for about 15-20 minutes or until browned around the edges
For the custard:
- Mix the cornflour with a few tbsp of the milk and stir until smooth. Add all ingredients together and cook au bain marie (in a double broiler) until the custard become thick and glossy.
- Once you’ve blind baked your tarts, add bits of the roasted marzipan on the bottom. Try and keep it thin, but it is not so bad if you can’t.. 🙂 Pour the custard on top and smooth.
- Press your fruit into the custard and bake for another 15 minutes in the oven to finish
- If you can restrain yourself it is best to wait until the tart is cooled before cutting and eating… 😉
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
6 comments on “Fig custard tart with roasted marzipan”
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This tart would be wonderful on a Christmas buffet table, but please could you tell me how you roasted the marzipan & was it as a single piece? Thank you
I didn’t roast the marzipan actually. I got it as a gift from a friend, so it is sold as roasted marzipan. In this case it was bought in Germany. Not sure if it would be sold anywhere else. You can substitute for regular marzipan though.
What a gorgeous tart, pinning to my figs board!
Roasted marzipan, what a cool ingredient! I can imagine it tastes lovely 🙂 Such a gorgeous tart! Comfort food indeed 😀
What a great recipe; I just made 2 of these fig tarts and they set beautifully! They were delicious and my family already wants me to make more!
I couldn’t find what temperature to bake the tarts at, so I just tried 350F and it worked great.
Thank you for the great recipe!
Thanks Erica! Glad you liked it. I’ll have a look at the temperature but 350 is exactly right! 😉