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Prep Time:30 minsAdditional Time:3 hrs 5 minsTotal Time:3 hrs 35 minsServings:10Yield:10 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:3 hrs 5 minsTotal Time:3 hrs 35 minsServings:10Yield:10 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:3 hrs 5 mins
Additional Time:
3 hrs 5 mins
Total Time:3 hrs 35 mins
Total Time:
3 hrs 35 mins
Servings:10
Servings:
10
Yield:10 servings
Yield:
10 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust½cupunsalted butter, softened¼cupsugar1largeegg yolk¾cupwhole-wheat pastry flour½cupall-purpose flour½teaspoonsaltFilling2cupsplain unsweetened almond milk2teaspoonsvanilla extract½teaspoonsalt½cupsugar4largeegg yolks2tablespoonscornstarchZest of 1 lemon, reserved2teaspoonslemon juice1poundfresh figs, stemmed and quartered lengthwise1tablespoonhoney
Cook Mode(Keep screen awake)
Ingredients
Crust
½cupunsalted butter, softened
¼cupsugar
1largeegg yolk
¾cupwhole-wheat pastry flour
½cupall-purpose flour
½teaspoonsalt
Filling
2cupsplain unsweetened almond milk
2teaspoonsvanilla extract
½cupsugar
4largeegg yolks
2tablespoonscornstarch
Zest of 1 lemon, reserved
2teaspoonslemon juice
1poundfresh figs, stemmed and quartered lengthwise
1tablespoonhoney
DirectionsTo prepare crust: Stir butter, 1/4 cup sugar and 1 egg yolk in a large bowl with a spoon or rubber spatula until smooth. Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 degrees F.Place the tart pan on a baking sheet and bake until set and golden, 18 to 20 minutes. Set the pan on a wire rack and let cool completely, about 20 minutes. Remove the cooled crust from the pan and place on a serving plate or cake stand.While the crust cools, prepare the filling: Combine almond milk, vanilla and salt in a medium saucepan; cook over medium-high heat, stirring occasionally, until simmering around edges, about 5 minutes. Whisk sugar and egg yolks in a medium bowl until pale and thick, about 2 minutes; whisk in cornstarch until smooth. Whisking constantly, gradually add half of the hot milk mixture to the egg mixture in the bowl and then gradually pour the egg mixture into the saucepan, whisking constantly. Bring to a boil over medium heat, whisking constantly; cook until the custard is thickened, 5 to 8 minutes. Remove from heat and whisk in lemon juice.Spread the custard in the crust, cover directly with plastic wrap and refrigerate until fully chilled and firm, at least 2 hours or up to 8 hours.When ready to serve, arrange figs on top of the custard; drizzle with honey and sprinkle with lemon zest.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 8 hours. Top with figs just before serving.Equipment: 9-inch tart pan with removable bottomOriginally appeared: EatingWell.com, June 2020
Directions
To prepare crust: Stir butter, 1/4 cup sugar and 1 egg yolk in a large bowl with a spoon or rubber spatula until smooth. Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 degrees F.Place the tart pan on a baking sheet and bake until set and golden, 18 to 20 minutes. Set the pan on a wire rack and let cool completely, about 20 minutes. Remove the cooled crust from the pan and place on a serving plate or cake stand.While the crust cools, prepare the filling: Combine almond milk, vanilla and salt in a medium saucepan; cook over medium-high heat, stirring occasionally, until simmering around edges, about 5 minutes. Whisk sugar and egg yolks in a medium bowl until pale and thick, about 2 minutes; whisk in cornstarch until smooth. Whisking constantly, gradually add half of the hot milk mixture to the egg mixture in the bowl and then gradually pour the egg mixture into the saucepan, whisking constantly. Bring to a boil over medium heat, whisking constantly; cook until the custard is thickened, 5 to 8 minutes. Remove from heat and whisk in lemon juice.Spread the custard in the crust, cover directly with plastic wrap and refrigerate until fully chilled and firm, at least 2 hours or up to 8 hours.When ready to serve, arrange figs on top of the custard; drizzle with honey and sprinkle with lemon zest.TipsTo make ahead: Prepare through Step 4 and refrigerate for up to 8 hours. Top with figs just before serving.Equipment: 9-inch tart pan with removable bottom
To prepare crust: Stir butter, 1/4 cup sugar and 1 egg yolk in a large bowl with a spoon or rubber spatula until smooth. Add pastry flour, all-purpose flour and salt; stir just until the dough is crumbly and holds together. Coat a 9-inch tart pan with removable bottom with cooking spray. Transfer the dough to the pan and press into the bottom and up the sides of the pan. Freeze until firm, 18 to 20 minutes. Meanwhile, preheat oven to 350 degrees F.
Place the tart pan on a baking sheet and bake until set and golden, 18 to 20 minutes. Set the pan on a wire rack and let cool completely, about 20 minutes. Remove the cooled crust from the pan and place on a serving plate or cake stand.
While the crust cools, prepare the filling: Combine almond milk, vanilla and salt in a medium saucepan; cook over medium-high heat, stirring occasionally, until simmering around edges, about 5 minutes. Whisk sugar and egg yolks in a medium bowl until pale and thick, about 2 minutes; whisk in cornstarch until smooth. Whisking constantly, gradually add half of the hot milk mixture to the egg mixture in the bowl and then gradually pour the egg mixture into the saucepan, whisking constantly. Bring to a boil over medium heat, whisking constantly; cook until the custard is thickened, 5 to 8 minutes. Remove from heat and whisk in lemon juice.
Spread the custard in the crust, cover directly with plastic wrap and refrigerate until fully chilled and firm, at least 2 hours or up to 8 hours.
When ready to serve, arrange figs on top of the custard; drizzle with honey and sprinkle with lemon zest.
Tips
To make ahead: Prepare through Step 4 and refrigerate for up to 8 hours. Top with figs just before serving.
Equipment: 9-inch tart pan with removable bottom
Originally appeared: EatingWell.com, June 2020
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Nutrition Facts(per serving)276Calories12gFat39gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
