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15 Ingredients
Serves 6 Tarts
For The Pastry Cream
1¼ cups milk (310ml)
1 vanilla bean
¼ cup sugar
¼ cup cornstarch
¼ tsp salt
4 egg yolks
For The Sable Breton
80g egg yolks (approx. 4)
175g caster sugar
160g unsalted butter, softened
220g plain flour
7g baking powder
Pinch of salt
To Finish The Tart
6 figs
Raw sugar, for the brûlée
Icing sugar, for dusting
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1st Keep
 rosryan
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