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.

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