300ml milk
250g Caster sugar
6 egg yolks
300ml double cream
2 vanilla pods split and scraped
2 sticks cinnamon
1 tsp Cinnamon powder
400g puff pastry
1 Recipe of Crème pat
16 figs
300ml milk
1 vanilla pod split and scraped
4 yolks
60g sugar
40g flour
300g mascarpone
1 vanilla bean, scraped
80g caster sugar
1 tsp cinnamon powder
Heat oven to 200c
Place the milk and cream into a pan with the vanilla bean and cinnamon sticks; heat up on a low heat till it starts to steam. Leave to infuse for 5min. Mix the egg yolks with the sugar, vanilla seeds and cinnamon powder then whisk in a bowl for 3-4 minutes. Add the infused milk. Whisk these together then place back into the pan stirring with a wooden spoon on a low heat for 5-8 minutes till it thickens. Place into a clean bowl to cool down at room temperature for 5 minutes stirring now and again, then place into the fridge to cool.
Roll out the puff pastry to 3-4mm thick then cut out either 4 large circles with a 6 inch diameter round cutter. Then leave to rest for 20 minutes. Place the ice cream into an ice cream machine or in the freezer to set, stirring every 10 minutes or so till it has frozen. Place the puff pastry onto a sheet of lightly floured parchment paper and spread the pastry with the pastry cream. Slice the figs into 4mm slices and lay these in a ring starting from the middle till you get almost to the edge. Dust in plenty of icing sugar all over till well covered; also dust with a little cinnamon powder. Place the tart in the oven at 210c for 20-25 mins, brushing the top with a little sugar syrup every 5min. Serve with the cinnamon cream and ice-cream.
Put the milk and vanilla into a pan and bring up to a slow simmer. Whisk the yolks and sugar till creamy. Add the flour and stir well then pour on the hot milk and whisk well. Place back onto the stove on a medium heat, stirring with a wooden spoon until it thickens. Cook for 3-4 minutes at a simmer, place into a bowl and cover in a sheet of cling film. Leave to cool.
300ml milk
250g Caster sugar
6 egg yolks
300ml double cream
2 vanilla pods split and scraped
2 sticks cinnamon
1 tsp Cinnamon powder
400g puff pastry
1 Recipe of Crème pat
16 figs
300ml milk
1 vanilla pod split and scraped
4 yolks
60g sugar
40g flour
300g mascarpone
1 vanilla bean, scraped
80g caster sugar
1 tsp cinnamon powder
Heat oven to 200c
Place the milk and cream into a pan with the vanilla bean and cinnamon sticks; heat up on a low heat till it starts to steam. Leave to infuse for 5min. Mix the egg yolks with the sugar, vanilla seeds and cinnamon powder then whisk in a bowl for 3-4 minutes. Add the infused milk. Whisk these together then place back into the pan stirring with a wooden spoon on a low heat for 5-8 minutes till it thickens. Place into a clean bowl to cool down at room temperature for 5 minutes stirring now and again, then place into the fridge to cool.
Roll out the puff pastry to 3-4mm thick then cut out either 4 large circles with a 6 inch diameter round cutter. Then leave to rest for 20 minutes. Place the ice cream into an ice cream machine or in the freezer to set, stirring every 10 minutes or so till it has frozen. Place the puff pastry onto a sheet of lightly floured parchment paper and spread the pastry with the pastry cream. Slice the figs into 4mm slices and lay these in a ring starting from the middle till you get almost to the edge. Dust in plenty of icing sugar all over till well covered; also dust with a little cinnamon powder. Place the tart in the oven at 210c for 20-25 mins, brushing the top with a little sugar syrup every 5min. Serve with the cinnamon cream and ice-cream.
Put the milk and vanilla into a pan and bring up to a slow simmer. Whisk the yolks and sugar till creamy. Add the flour and stir well then pour on the hot milk and whisk well. Place back onto the stove on a medium heat, stirring with a wooden spoon until it thickens. Cook for 3-4 minutes at a simmer, place into a bowl and cover in a sheet of cling film. Leave to cool.
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