A short crust pastry (I use a 28 cm tin, and make an unsweetened pastry, but you could just as well make a sweet one)
Make a custard with the first set of ingredients, heating the milk to boiling point with the split vanilla pod from which you have scraped the beans.
In a bowl, beat together the other ingredients and when the milk boils, pour it over them and beat before returning the whole to the heat, beating all the while until it thickens. Let the custard cool for five minutes, then add the second set of ingredients, beating in between.
Now take your pastry-lined tin and spread the almond cream on it. Take five (or more)fresh black figs, washed and dried, cut the dry end of the stems and cut them in a star pattern, but not quite to the bottom, spread them like flowers and lay them on the cream, fill the gaps with fig wedges and bake in the preheated oven for30-40 mins until golden. Let it rest five mins in the tin then cool on a wire rack.
Eat warm or cold. Enjoy ;)
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