Native Thyme Custard Tart Recipe
Black Fig, Macadamia & Honey
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Ingredients
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Sweet Shortcrust Pastry
Thyme-Honey Macadamia Crumble
Black Fig & Custard Filling
Finishing & Garnish
Method
Sweet Shortcrust Pastry
- 1
Make pastry dough
In a large bowl or food processor combine the flour, icing sugar and 1/4 tsp sea salt. Add the cold cubed butter and grated butter. Using your fingertips or pulse in the food processor until the mixture resembles coarse breadcrumbs with some pea-size butter pieces remaining.
- 2
Bind and chill
Stir the egg yolk and 1 tablespoon of cold water together, then sprinkle over the flour-butter mixture. Gently mix with a fork until the dough just comes together; add the remaining 1/2 tablespoon water only if necessary. Do not overwork. Turn the dough onto a lightly floured surface, shape into a flat disc, wrap in cling film and chill in the refrigerator for 30–45 minutes.
- 3
Blind bake tart shell
Preheat the oven to 180°C (350°F). On a lightly floured surface roll the chilled dough to about 3 mm (1/8 in) thickness, large enough to line a 9-inch (23 cm) tart tin with removable base. Line the tin, trim excess and prick the base lightly with a fork. Chill in the freezer for 10 minutes to relax. Line the pastry with baking paper and fill with baking beans or rice. Bake blind for 15 minutes, then remove paper and beans and bake a further 8–10 minutes until the base is set and lightly golden. Reduce oven to 160°C (320°F) for custard baking step. Let the shell cool slightly.
Thyme-Honey Macadamia Crumble
- 4
Prepare crumble
While the pastry chills, toast the chopped macadamias in a small dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant and pale golden. Remove from heat and immediately toss with 2 tablespoons honey, 1 tablespoon finely chopped thyme, 1 tablespoon melted butter and 1 tablespoon caster sugar. Spread on a tray to cool — the honey will coat the nuts and create a lightly sticky crumble that will be scattered over the baked tart.
Black Fig & Custard Filling
- 5
Infuse milk
In a medium saucepan combine the milk, cream and the scraped vanilla bean pod and seeds (or vanilla extract). Warm over medium heat until just below simmering — small bubbles forming at the edge — then remove from heat. Cover and allow to infuse for 10 minutes. Remove and discard the vanilla pod if used.
- 6
Whisk eggs and sugar
Meanwhile, in a mixing bowl whisk together the whole eggs, extra egg yolk, caster sugar, cornstarch (if using) and 1/4 tsp salt until pale and slightly thickened. Zest half a lemon into the eggs and whisk in gently.
- 7
Temper and combine
Slowly pour about one-quarter of the warm milk mixture into the egg mixture whisking constantly to temper the eggs. Continue to add the remaining milk in a steady stream while whisking. Pour the combined custard back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon (do not boil). Remove from the heat.
- 8
Assemble tart with figs
Arrange the halved black figs, cut side up, evenly in the cooled blind-baked tart shell. Pour the warm custard gently over and between the fig halves so they remain visible and partly exposed. Leave a small gap at the rim so the custard doesn’t overflow.
- 9
Bake to set
Bake the assembled tart in the preheated 160°C (320°F) oven for 20–25 minutes, or until the custard is set but still has a slight wobble in the center. Remove from oven and cool on a wire rack for 30 minutes; the custard will continue to set as it cools.
Finishing & Garnish
- 10
- 11
Finish
Sprinkle the micro thyme leaves over the top and finish with a very light pinch of flaky sea salt to enhance sweetness. Allow the tart to cool completely to room temperature, then chill for at least 1 hour for the best slice, or serve slightly warm.