Fig tart with crème anglaise
Instructions
Sift the flour and put it in a bowl with sugar, salt, lemon zest, egg, butter and pieces, knead quickly with your hands, form into a ball and put it in the refrigerator for 30 minutes, covered with a cloth.
After this time, grease and flour a cake mold of 25 cm.
in diameter, roll out the pastry making around a border, stamped the dough with a fork, cover the surface with wax paper, put on top of the dried beans and bake for 30 minutes at 200 degrees.
Remove from the oven, remove the paper and beans, place the figs cut the dough in half, sprinkle them with sugar and put in the oven for 15 minutes at 200 degrees.
Meanwhile, prepare the custard.
Put to boil the milk with the vanilla stick.
Beat the egg yolks with sugar until very foamy, diluted with boiling milk, put on the fire and stir with wooden spoon, 1 when is going to lift the boil remove from heat and let cool.
The cream should not boil.
Serve the cake with the cream aside.
Ingredients and dosing for 6 persons
- For the pastry:
- 200 G = = 00 Flour
- 100 g of butter
- 100 g of sugar
- 1 egg
- 1 pinch of salt
- 2 tablespoons of porto wine
- == 1 lemon (zest)
- To fill:
- 600 g of black figs
- 50 g of sugar
- For the cream to english:
- 3 eggs
- 70 g of sugar
- 20 cl of milk
- 1 stick of vanilla