Easy-to-make fig tartlets with custard cream and pistachios are a sure-fire way to make your weekend more fancy
When you have fresh figs, this is one of the best desserts you can put together in a hurry. And bonus, they look like they came from a fancy bakery.
I have been harvesting fresh figs from our tree every day, and I've made almost all the recipes I can think of to use them up. This dessert came out so good (and beautiful too!) that you won't believe it's actually very easy to make.
Custard cream might sound intimidating, but it's easy to make using what you probably already have in the pantry. So when you want something a little different for your sweet tooth (and also to impress the family), take out this recipe, and start cooking. You will love these easy and delicious tartlets.
Fig tartlets with custard cream and pistachios recipe
- 1 store-bought puff pastry
- 1 cup custard cream (see recipe below)
- 7 untreated fresh figs, quartered
- 7 teaspoons ground pistachios
- 1 egg yolk
- Fresh mint, for garnish (optional)
- Preheat the oven to 350 degrees F.
- Using a round food shaper or the mouth of a drinking glass, cut the puff pastry into 7 (or more) circular shapes.
- Place the round puff pastries onto a baking pan lined with parchment paper.
- Spoon some custard cream into the centers of the puff pastries, leaving the edges empty.
- On top of the custard cream, place 4 fig wedges, and then sprinkle on 1 teaspoon of pistachios.
- In a small bowl, lightly whisk the egg yolk to serve as the egg wash. Brush the egg wash all around the edges of the puff pastries.
- Bake the tartlets on the middle rack for 15 minutes.
- When the tartlets are ready to be served, garnish them with fresh mint, if using.
Custard cream recipe
Yields 1 cup
- 1 cup milk
- 1 vanilla pod
- 2 tablespoons flour
- 2 egg yolks
- 1/3 cup sugar
- In a small saucepan, whisk together the sugar and egg yolks until creamy. Add the flour little by little while still whisking. Set aside.
- With a sharp knife, slice the vanilla pod vertically down the center. Using the tip of the knife, scrape out the seeds.
- In another small saucepan over low heat, warm up the milk and vanilla seeds until almost boiling. Turn off the heat.
- Over low heat, whisk the sugar-and-egg mixture while gradually pouring in the hot milk.
- When you have used up all the milk and the custard cream has reached a creamy consistency, turn off the heat.