Fig custard tart
7 Mar 2011
It's fig season in Sydney, so a few weeks ago when fig prices were reasonable I bought a dozen figs to take home with me. Then I thought, what am I going to do with them? I looked on the internet and found this recipe from Brigitte Hafner. Brigitte owns a restaurant in Melbourne, the Gertrude Street Enoteca and writes for Gourmet Traveller. I've collected quite a few of her recipes so was confident the tart recipe would work.
The custard recipe looked intriguing with it's combination of orange rind, fennel seeds and a bay leaf.
My oven is slow, so the tart took much longer to bake than the recommended time.
I took it into work, not quite sure the reception the tart would receive. One of the boys saw the figs and declined a slice immediately. Michael eats everything, so that wasn't a good sign.
My oven is slow, so the tart took much longer to bake than the recommended time.
I took it into work, not quite sure the reception the tart would receive. One of the boys saw the figs and declined a slice immediately. Michael eats everything, so that wasn't a good sign.
I took a slice home to photograph and to taste. The custard was delicious with just a subtle hint of spice but the figs were a bit disappointing. They looked so pretty but were a bit lacking in flavour. Next time I'll sugar the figs first and maybe add an extra tablespoon of sugar to the custard mixture.
I hope you all had great weekends. My own was seriously busy. I'll be back on Wednesday with my second shopshoot of the year so until then,
I hope you all had great weekends. My own was seriously busy. I'll be back on Wednesday with my second shopshoot of the year so until then,
Jillian