Rich vanilla custard tart with seared figs

BASE

1 1/3 cups plain flour

1/4 cup caster sugar

125g butter 

1 egg yolk 

CUSTARD

4tbs caster sugar

1 tsp vanilla bean paste

3tbs custard powder 

3 cups milk

1 cup thickened cream 

4 fresh figs

Juice of 1 orange

1tbs honey 

1 tbs golden syrup 

Preheat oven to 200 degrees

Grease a rectangle fluted baking tin

Mix flour, sugar and butter in food processor 

Add egg yolk

Process until mixture comes together

Add a dash of water if needed 

Turn onto a lightly floured surface

Knead until smooth 

Cover in cling wrap and refrigerate for 30mins

Roll out to 3mm 

Cover baking tin, pushing down into corners

Refrigerate for 10mins

Cover in baking paper

Fill with raw rice

Bake for 10mins 

Remove paper and rice 

Bake uncovered for 10mins 

Leave to cool to room temp 

In a large saucepan whisk the eggs, sugar and vanilla 

Stir in custard powder 

Gradually add milk and cream, stirring constantly 

Cook on med heat for 10mins until thickens, stirring constantly 

Bring to the boil for 1 min 

Pour over base

Refrigerate for 6 hours or until set

Cut figs in half, length ways 

Place orange juice, honey and golden syrup in fry pan

Stir on med heat 

Add Figs to syrup facing down

Cook for 2mins 

Place figs over custard tart 

New York cheesecake

250g Arnott's Nice biscuits 
125g butter (room temp)
750g cream cheese (room temp)
juice of 2 lemons
rind of 2 lemons 
1 cup caster sugar
1 tsp vanilla bean paste 
3 eggs 
3/4 cup sour cream 
1 punnet raspberries 
pistachio nuts 

Raspberry sauce
1 punnet raspberries
1 tbs caster sugar
1 lemon- juice

New York cheesecake 

Preheat oven to 160 degrees 

Line a round baking tin (with removable bottom) 

Crush biscuits and mix in butter with fingertips

Press mixture into bottom of tin

Cover in glad wrap and put into fridge for 30mins

In a large bowl mix cream cheese, caster sugar, lemon rind

 and vanilla until smooth and creamy

Beat in 1 egg at a time 

Add sour cream and lemon juice

Continue to beat for 4mins 

Pour mixture over biscuit base

Place in oven for 1 hour

Turn oven off and leave cheesecake in for 2 hours with door ajar

The middle should still wobble when finished baking 

Place in Fridge overnight to set

Add raspberries and pistachios on top

Raspberry sauce- 

Blend Raspberries, sugar and lemon juice until smooth

Pour over cake when serving