Custard tart with figs and roasted marzipan
I’ve had a few really frustrating days behind me. Frustrating because things didn’t turn out the way I had pictured. Frustrated because feedback from the client took hours (days). Frustrated because my whole planning went overboard, but most of all frustrated because no one is really very happy with the end result. I guess bad vibes all over. Thank god, that doesn’t happen very often. In fact hardly ever. And maybe that is the reason I am taking things like this so personal. Is it me? What could I have done better? Have I misinterpreted things? Did we have a severe case of miscommunication?
I am quite an insecure person. You might not think that if you read my blog, but it is true. And I find things like this hard to handle. I always blame myself most of all. I start to really doubt myself and my abilities to do my job properly. And maybe I should. People hire me because they have certain expectations. And if I don’t deliver on those expectations – for whatever reason – something clearly went wrong. In any case; it sucks big time. But at this moment there is not much I can do to fix it.
‘I wish I had…’ is rather pointless at this stage. So.. I want to eat comfort food. And that is when you get to this delicious fig tart. Chocful of sugar, cream and – to top it off – roasted marzipan. Take a little bite though, because it is as rich as it is delicious. You have been warned. You can use figs as we did, or you can fill it with any other fruit you have lying around. The base is a shortcrust pastry, on top of that a small layer of roasted marzipan and than that lovely creamy custard. O and it’s almost christmas (right? 🙂 ) so you can use this really well as a christmas dessert. You won’t look bad if you do!
- 2.5 cups 310 gr all purpose flour
- 56 gr sugar
- pinch of salt
- 2 sticks 8 oz unsalted butter, chilled and cut into 1/4" cubes
- 3 tbsp ice-cold water or just enough to hold the pastry together
- 3 eggyolks
- 300 ml milk
- 1 tbsp cornflour
- pinch of salt
- 50 gr sugar
- Roasted marzipan
- Figs or any other fruit you like
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.
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... 😉