For the crust
170g cake flour
100g cold butter, grated
50g caster sugar
1 egg yolk
1 round 26 cm loose bottomed tart tin, or a French style rectangular tart tin, greased
2 cups Spekko Long Grain Parboiled Rice
For the filling
300g fresh purple figs, sliced in half
500g crème fraiche
60ml (4 tbsp) honey
2 egg yolks
1.Preheat the oven to 180 ºC.
2.Mix the cake flour, butter and sugar to form crumbs.
3.Add the egg yolk and cream and knead until the dough forms a ball. Cover in cling wrap and rest for half an hour in the fridge.
4.Roll out the dough on a floured surface to a thickness of 5 mm. Line the tart tin.
5.Line the dough with baking paper and cover with uncooked rice. Bake for 10 minutes exactly, then remove from the oven.
6.Lower the oven temperature to 160ºC. Bake the tart crust for another 3 minutes. Remove and cool. Remove the baking paper and rice.
7.To prepare the filling, pre-heat the oven to 160ºC.
8.Mix the crème fraiche, honey and egg yolks.
9.Pour into the prepared crust, arrange the figs on top and bake for 30 minutes.
10.Cool and serve with ice cold port.