Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

Honey Fried Fig Custard and Almond Tart

Spending all day yesterday on a burnt caramel sponge (to meet the needs of both my husbands’ sweet tooth and my father in laws birthday) has really made me appreciate todays bake. Fresh fruit desserts really do make me all warm and fuzzy inside, it's just the way I like to bake! and Autumn is the perfect time to be baking with fruit, so I hope you’re ready for the onslaught of recipes to come because I have 6 days off in the week ahead….ahhh the things I could bake over 6 days!

I made this beauty on a larger scale  for my mum a few months back and it was a little bit of a train wreck. I cut the fig slices too thin so they turned to mush when I tried to fry them, the baked custard didn't set, the almond meal base went soggy on the bottom and burnt on the top…. god bless mum for still hoeing into it like a trooper (it really did look like a dogs’ breakfast) but with a few little adjustments and a couple more trial runs, I've done it…. the perfect autumn tart!

My Honey Fried Fig Custard and Almond Tart.

#1 In order to prevent your tart base from raising in random spots when placed in the oven to bake, you have to weight it down. Dry beans or uncooked rice is the perfect way to weight it down, but you can't pour them straight on top of your base, it will just bake right into it! You need a layer of baking paper to separate the two, but just laying out a layer of baking paper is a struggle in a round tin! If it's not pressed into the edges properly, anywhere it's not neatly and firmly pressed is a spot that will rise while it bakes! By scrunching your baking paper before laying it out it will mould better the round shape of the tin and press into all the edges and creases with ease.

#2 Grease the base and sides of your tart tin and place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you press in your tart base. If you have a fluted tart tin, just stop the circle shy of the edge to ensure the parchment paper doesn’t crinkle. Then butter over your parchment paper and sift a thin but even layer of flour into it. 

#3 Avoid allowing your mixture to boil aggressively. Some gelatines are sensitive to boiling temperatures and exposure to this sort of heat can cause it to lose it ability to set, so better to be safe than sorry. This isn't a given, so if you accidentally allow the gelatin to boil, don't immediately throw away all your hard work, just keep an eye on it.

#4 Don't walk away from your custard once it's on the stove-top, and ensure you whisk it continuously. It doesn't take long at all for it to come together, and should you walk away or stop whisking, you risk the cornflour settling to the bottom and 'baking'. Trying to re-rectify this will leave your with a lumpy custard. 

#5 Keep your figs chunky. I don't recommend cutting your figs any smaller than in quarters, the smaller they are, the more of their shape they loose in the frying pan and you may find they fall apart leaving you with more of a pile of mush than fried figs. I'm talking from experience here!

figs, custard, tart, custard tart, port, caramel, honey, pie, baked goods, baking, cake, slice, dessert, most popular,
Yield: 9Pin it


prep time: 1 hourcook time: 35 minstotal time: 1 hours and 35 mins
I don't actually eat figs, but this recipe popped into my head and I just couldn't shake it... so I rolled with it, and it's now my favourite Autumn tart!


1 1/2 cups self raising flour
1/2 cup almond meal
125g unsalted butter (cut into small cubes)
2tbsp white granulated sugar
1 egg
1 tbsp water
1tbsp honey

2 cups full cream milk
3tbsp cornflour
2tsp gelatin powder
1/2 cup caster sugar
4 egg yolks

fresh figs, quartered
2tbsp unsalted butter
2tbsp honey
1tbsp port (I've used a honey infused port)


Preheat oven to 160 degrees Celsius

Prepare your tart tin. Set aside.

Place all base ingredients (almond meal, salt, butter, and self-raising flour, sugar, egg, water and honey) into a food processor and blitz until it forms a ball.

Remove dough from food processor and press it into your pre-prepared tin. Once you've achieved an even 2mm - 3mm thick base, use a sharp knife to cut the excess from around the rim.

Cut yourself a squares of baking paper, large enough to cover the area of the inside of your tin. Scrunch your baking paper into a ball, unravel your baking paper and press it gently into your tart tin atop your pastry.

Fill your tart tin with uncooked rice and place your tart base in the oven to cook for 20 minutes.

Remove your tarts from the oven, discard the rice and baking paper, and return to the oven for a further 5 minutes. 

Remove from the oven and set it in the fridge to chill.

Moving onto your custard, separate your 4 egg yolks into a bowl, whisk lightly with a fork and set aside.

Meanwhile add your full cream milk, gelatin and cornflour to a saucepan and place over medium heat.

Whisk your milk mixture continuously, ensuring you scrape the bottom occasionally to avoid the cornflour sticking and burning.

Once the mixture has started to bubble lightly at the edges, remove from heat and add vanilla essence, 1/4 cup caster sugar, and egg yolks and whisk together.

Return your saucepan to the heat and continue to whisk until the mixture comes together and thickens dramatically.

Remove your tart case from the fridge and while your custard is still warm, spoon it into your chilled tart case. You can leave them looking rustic as I have, or you can smooth the top of your custard with a knife.

Set back in the fridge to set. 

Over a medium to high heat, melt butter, honey and port together in a large frying pan.

Slice your figs into quarters and once your mixture starts to bubble, place your figs in the frying pan for 5 minutes, using a spoon to baste the figs in the honey caramel occasionally.

Once caramelised, retrieve your custard tart from the fridge, set your figs on top of the custard and pour the remaining liquid from your frying pan over the top. 


24cm diameter pie/tart tin  
large mixing bowl 
food processor 
large frying pan

fat (grams)
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