Party-size fig frangipane tart with stem ginger custard

Method

1. Using an electric mixer, beat the butter and sugar in a bowl until light and fluffy. Add the beaten eggs a little at a time, whisking after each addition. If the mixture begins to curdle, add a little of the flour.
2. Add the flour and almonds, then stir until combined. Cover and chill for 30 minutes.
3. Heat the oven to 180°C/160°C fan/gas 4. Roll out the pastry on a lightly floured surface to 3mm thick, then use to line the tart tin. Trim the edges, then line with non-stick baking paper. Fill with baking beans/uncooked rice, then chill for 30 minutes.
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4. Bake the pastry case for 25 minutes, then remove the beans/rice and baking paper. Bake for 5-15 minutes more until the pastry is sandy to the touch with no uncooked patches left. Remove from the oven and cool. Arrange the figs, cut-side up, on top. Bake for 40-50 minutes until the frangipane is just set but still soft. Cool, still in the tin, on a cooling rack.
5. For the custard, roughly chop the ginger, then heat gently in a pan with the syrup, cream and milk. Meanwhile, beat the egg yolks with the sugar in a heatproof bowl. As soon as the cream mixture comes to the boil, remove from the heat and pour half onto the egg and sugar mixture. Whisk briskly to prevent the eggs scrambling, then pour the mixture back into the pan with the remaining cream mixture and whisk again.
6. Return the pan to a low heat and stir until the custard is thick enough to coat the back of a wooden spoon. Pass through
   a sieve to remove the ginger and any lumps or skin (discard). Brush the warm tart with warmed honey, sprinkle with the toasted flaked almonds and serve with the custard (see tip and Make Ahead).

This recipe is from Hampshire-based cookery school HH&Co Backstage