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