Custard tart with Marsala figs

A buttery, crisp pastry case holds a rich vanilla-infused custard that sets to a delicate wobble, while autumnal ripe figs dressed with honey, Marsala and orange zest add caramelised sweetness and bright citrus notes. Matt Tebbutt’s magnificent custard tart with Marsala figs makes an elegant dessert that celebrates simple, quality ingredients transformed into something truly special.

Prep: 45 mins (plus 1 hr resting)

Cook: 1 hr 15 mins

Serves: Serves 12

Dietary: Nut-free, Vegetarian

By Matt Tebbutt
From Saturday Kitchen Recipes

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This custard tart with Marsala figs scores a Nutri-Score of D, reflecting its indulgent nature with high sugar and fat content from butter, cream, egg yolks and caster sugar.

The dessert provides approximately 485 kcal per serving, with 32g fat, 42g carbohydrates, 28g sugars, 2g fibre and 6g protein. The figs add fibre and natural sweetness while the vanilla pod infuses the custard with aromatic depth in this classic baked custard tart recipe.

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Equipment

• Chef knife →
• Chopping board
• Bowl →
• Electric hand whisk
• 24cm tart tin
• Rolling pin
• Baking paper
• Ceramic baking beans
• Saucepan
• Fine sieve
• Serving plate

Method

1. Make the pastry (15 mins + 1 hr resting)
   Rub the butter into the plain flour using your fingertips until the mixture resembles fine breadcrumbs. Mix in the icing sugar, finely grated lemon zest and pinch of salt. Add the egg and bring the mixture together to form a smooth dough. Wrap the dough in cling film and rest for at least 1 hour in the fridge. This resting time makes the pastry easier to roll and prevents shrinkage during baking.
2. Preheat and prepare (5 mins)
   Preheat the oven to 200C/180C Fan/Gas 6. Remove the pastry from the fridge and let it sit for 5 minutes to soften slightly. This classic custard tart pastry should be pliable but still cool when you roll it out for your tart tin.
3. Roll and line the tin (10 mins)
   Roll out the pastry on a lightly floured surface to about 3mm thickness. Carefully lift it into a 24cm/9½in tart tin, pressing gently into the edges without stretching. Trim any excess pastry from the rim. Proper lining ensures your custard tart holds its shape beautifully during baking.
4. Blind bake the pastry (28 mins total)
   Place a sheet of baking paper in the pastry case and fill with ceramic baking beans or dried beans. Blind bake at 200C/180C Fan/Gas 6 for 20 minutes. Remove from the oven, lift out the paper and beans, then return to the oven for 8–10 minutes until the base is lightly golden. Reduce the oven temperature to 180C/160C Fan/Gas 4 for the custard filling.
5. Beat the egg yolks and sugar (5 mins)
   Beat the egg yolks and caster sugar in a large bowl using an electric hand-held whisk, or in a stand mixer fitted with the whisk attachment. Whisk until pale and thick – this incorporates air and creates a lighter custard texture for your baked vanilla custard tart.
6. Infuse the cream mixture (35 mins total)
   Put the milk, double cream and split vanilla pod in a saucepan. Bring to a gentle simmer, then remove from the heat. Leave to infuse for 30 minutes so the vanilla flavour permeates the cream. This infusion step is essential for authentic vanilla custard tart flavour.
7. Prepare the vanilla seeds (3 mins)
   Fish out the vanilla pod and scrape the seeds into the custard mixture using the back of a knife. You can wash, dry and keep the vanilla pod to make vanilla sugar – nothing goes to waste in this classic custard tart recipe with Marsala figs.
8. Temper the custard (5 mins)
   Return the cream mixture to the heat and bring back to a simmer. In a thin, steady stream, pour it into the egg yolk mixture, whisking constantly as you pour. This tempering prevents the eggs from scrambling and creates a silky smooth custard for your baked tart.
9. Strain and pour (3 mins)
   Strain the custard through a fine sieve into a jug to remove any lumps and ensure perfect smoothness. Pour the strained custard into the blind-baked pastry case. The custard should come almost to the top of the pastry case for generous slices.
10. Bake the custard tart (45 mins–1 hr)
    Bake for 45 minutes to 1 hour until just set with a slight wobble in the centre. The custard tart is ready when the edges are set but the middle still jiggles gently. Do not overbake or the custard will crack and lose its creamy texture.
11. Cool and set (2–3 hrs)
    Leave the custard tart to cool in the tin, then allow it to set completely for a few hours before slicing. This resting time is crucial – the custard continues to firm up as it cools, making your vanilla custard tart easier to slice cleanly.
12. Prepare the Marsala figs (5 mins)
    Halve the ripe black figs and gently toss them with the honey, Marsala and finely grated orange zest. The Marsala adds warmth, the honey provides sweetness and the orange zest brings bright citrus notes that complement the rich custard tart beautifully.
13. Serve the custard tart (3 mins)
    Cut the tart into 12 slices and dust lightly with icing sugar just before serving. Arrange the Marsala figs alongside each slice. This magnificent custard tart with Marsala figs is best served at room temperature to appreciate the full vanilla and citrus flavours.

Tips for success

• Use good-quality vanilla pods for the best flavour in your classic baked custard tart
• Blind baking ensures a crisp pastry base that does not go soggy under the custard
• Strain the custard mixture for the smoothest, most elegant vanilla custard tart texture
• Allow full cooling time before slicing – patience rewards you with clean, beautiful portions
• Choose figs that yield slightly to pressure for the sweetest Marsala figs topping

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Custard tart with Marsala figs