Tart with custard, roasted marzipan and figs

Course Dessert

Cuisine Dutch

Keyword custard, figs

Prep Time 30 mins

Cook Time 45 mins

Servings people

Calories 445

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 8 oz unsalted butter, chilled and cut into 1/4" cubes
3 tbsp ice-cold water or just enough to hold the pastry together

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

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... ;)