Fig and custard filo tarts

Makes 12 Desserts and puddings

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Method

Roughly dice the butter and put in a small heavy-bottomed pan. Over a medium-low heat, clarify the butter by melting without stirring. Once melted, skim off the foamy white layer on the top with a large spoon, leaving behind the golden butterfat underneath. Remove from the heat and leave it to settle for 5 minutes, then carefully pour the golden butterfat into a bowl. Any white buttermilk left behind can be added to the hot cream in the next step.

To make the custard, pour the double cream into a small pan and heat until a few bubbles appear around the edge, then remove from the heat.

Meanwhile, put the egg yolks and whole egg into a bowl, mix the sugar with the cornflour, then whisk using a balloon whisk until the sugar dissolves. Stir in the hot cream. Rinse out the cream pan and add the mixture to it.
Stir constantly using a wooden spoon for 4-5 minutes over a low-medium heat, until it begins to thicken into lumps. Whisk again, then pour into a sieve set over a bowl and push the mixture through to get a very smooth custard, then put aside.

Preheat the oven to 200C/ 180C F/Gas 6. Brush 2 x 6-hole muffin tins with clarified butter. Brush a sheet of filo with clarified butter and lay another sheet on top. Repeat to make 3 layers.

Cut out 12 squares from the stacked sheet. Fit them into the muffin tin holes and trim the pointed edges with scissors so they aren’t too spread out.

Divide the custard between the filo-filled tins. Add 3 fig quarters to the top, brush with any remaining clarified butter and bake for 12-14 minutes, until the filo is golden.

Lift the trays onto wire racks and leave for at least 20 minutes before sifting over the icing sugar. Eat within a few hours so the pastry retains its crunch.

This recipe was taken from the June/July 2020 issue of Food and Travel.

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