Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 6):Method: Pre-heat the oven to 180°C.
Roll the pastry (it should be approximately 4mm in thickness) and place into a buttered tin.
Pierce with a fork and refrigerate for 10 minutes.
Prepare the topping:
Beat the egg and yolk with both types of sugar for 2 minutes.
Add the flour, and then boiling milk, stirring all the time.
Pour into a pan over a strong heat to thicken.
Leave to cool, add orange blossom to give it some flavour and add the whipped crème fraîche and put in the fridge.
Cover the bottom of the tart with cooking paper and cover with dry beans.
Put in the oven for 15-20 minutes until the edges are brown.
Throw the cooking paper and beans away, remove from the tin and place onto a cooling tray.
Remove the seeds from the grapes and cut big ones in half.
Wipe the fig with a damp cloth, cut off the stalk and open the fruit.
Pour the cream topping over the tart and smooth the surface. Place the fig in the centre and the grapes all over. Sprinkle pomegranate grains on top and serve.