250g butter, cubed
170g icing sugar, sifted
500g cake flour
2 eggs, beaten together
40g corn flour
4 egg yolks
100g pistacchio nuts, roughly chopped
about 16 medium figs
For the pastry:
Add the butter and sifted icing sugar to the bowl of a food processor.
Run the machine until the mixture is well combined and pasty.
Add the flour and pulse until the mixture resembles wet sand. Scrape down.
Drizzle a few drops of the egg into the bowl with the engine running. Add a few more drops at a time until the mixture comes together. (You may have egg left and that is okay – the less you need the crispier the pastry!)
Shape the pastry into a disc, wrap it with cling wrap and refrigerate for 30 minutes.
Preheat your oven to 190℃.
You will use a 22cm loose-bottom flan tin but do not spray or butter the tin!
Roll the pastry to a 3mm thickness and line the bottom and sides of the tin.
Dock the pastry with a fork and bake blind for 15 minutes.
Remove the baking paper and weights/beans and set aside to cool.
For the Crème Pâtissière:
Add the corn flour to a mixing bowl. Pour a small amount of the milk into the owl and stir to make a slurry with the corn flour.
Add the egg yolks and half the sugar.
Whisk by hand until the sugar has dissolved. Set aside.
Pour the rest of the milk and the rest of the sugar into a small saucepan.
Set over medium heat and stir until the sugar has dissolved.
Take the milk from the heat as soon as tiny bubbles start to appear around the edge of the saucepan.
Drizzle the warm mixture onto the egg mixture in a very thin stream while whisking continuously.
Now pour the mixture back into the saucepan and place on a medium-low heat.
Stir until the mixture is thick and smooth. Allow to cook for about 30 seconds.
Remove from the heat and stir in the vanilla.
Pour the mixture into a shallow bowl, place a piece of plastic wrap directly onto the surface and allow to cool completely.
Whisk the mixture by hand once it is at room temperature, until it is smooth.
Spoon it into a piping bag and pipe into the prepared pastry shell.
Scatter the chopped pistachio evenly over the surface.
Cut a cross into the top third of each fig and place the figs side-by-side on the pistachio.
Drizzle the honey over the figs before serving.