"This combination of fresh fig, almond and honey is sublime," says Hafner. "I use an Italian chestnut honey, which lends an almost savoury note to the custard, but you could also use a good leatherwood for a distinctive flavour."
- 300 ml pouring cream
- 1 tsp fennel seeds
- 1 fresh bay leaf
- 1 cinnamon quill
- 1 tbsp chestnut honey
- 3 eggs
- 1 egg yolk
- 50 gm caster sugar
- 1 tsp vanilla bean paste
- 6 ripe figs, trimmed and halved
- 100 gm unsalted butter, softened and diced
- 100 gm caster sugar
- 1 egg
- 1 egg yolk
- 200 gm plain flour
- 70 gm almond meal (it’s best to grind your own)
- 1For almond pastry, beat butter and sugar in an electric mixer until pale and fluffy. Add egg and yolk and mix until combined. Combine flour, almond meal and a pinch of salt, add to bowl and mix until just incorporated and a dough forms. Transfer dough to the bench and lightly knead until smooth. Do not overwork the pastry. Press down to form a flat disc and wrap in plastic wrap. Refrigerate for 30 minutes to rest.
- 2Meanwhile, bring cream, fennel seeds, bay leaf and cinnamon to a simmer in a saucepan over medium heat. Set aside to infuse (30 minutes).
- 3Roll pastry out on a lightly floured surface to 5mm thick and line a 25cm tart tin that has been buttered and dusted with flour, pressing pastry into corners and sides. Prick the base a few times with a fork and chill in the freezer (30 minutes).
- 4Preheat oven to 180C. Blind-bake tart until golden (20-25 minutes), then remove paper and weights and bake until base is set (5-10 minutes). Reduce oven to 165C.
- 5Reheat infused cream until warm, add honey and stir to combine. Whisk eggs and sugar in a bowl, then strain cream over and add vanilla. Whisk to combine, then pour into the tart shell. Arrange figs in shell and bake until set (35-45 minutes). Serve warm or at room temperature.
Drink Suggestion: Vin santo. Drink suggestion by James Broadway