RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 150gm Philadelphia cream cheese, room temperature
- 60ml cream
- 1 tsp vanilla extract
- ¼ cup honey
- Salt
- 3 Tbsp poppy seeds
- 1 egg yolk
- 6 fresh figs, halved
- 1 x 20cm tart case
METHOD:
- Preheat oven to 160C (F/F) 170C (Conventional).
- Add the cream cheese, cream, vanilla, honey and a small pinch of salt to a small saucepan and place over a low heat. Gently stir using a whisk until smooth, creamy and well combined. Add the egg yolk and continue to whisk fro about 5 minutes. **Do not bring to a simmer or the mixture will scramble.
- Pour the filling into the tart shell, to just over ¾ full and spread it evenly using a spatula or the back of a spoon. Top with the halved figs, the cut side-up. Place in the oven to bake for 40-50 minutes or until set with a slight wobble in the centre. The edges will be lightly golden. Remove from the oven and allow to cool before serving with a scoop of ice cream.
Our friends at Wine Selectors recommend pairing this dish with a Botyrtis Semillon.
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