Raspberry and fig custard tart Recipe

Name: Raspberry and fig custard tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each pie crust baked; 1/4 cup cane sugar (or more to taste if not using honey drizzle)); 3 tbsp cornstarch; 1/2 tsp salt; 4 egg yolks; 3 cup whole milk; 2 tbsp butter; 2 tsp vanilla extract; 1/4 tsp cinnamon (optional); 8 each black mission figs; 1 cup fresh raspberries; 1 tbsp warm honey (optional)

Servings: persons

1 each pie crust baked
1/4 cup cane sugar (or more to taste if not using honey drizzle))
3 tbsp cornstarch
1/2 tsp salt
4 egg yolks
3 cup whole milk
2 tbsp butter
2 tsp vanilla extract
1/4 tsp cinnamon (optional)
8 each black mission figs
1 cup fresh raspberries
1 tbsp warm honey (optional)

1
Whisk together sugar, cornstarch, salt and cinnamon.
2
Add milk and whisk.
3
Add egg yolks and whisk.
4
Put all in pan on medium heat and continue whisking until thickens.
5
(Up to 20 minutes)
6
Remove from heat and add butter and vanilla extract.
7
Allow to cool.
8
Pour custard into baked pie shell, cover with plastic wrap and refrigerate for two hours.
9
Slice figs into fours.
10
Place figs and raspberries on tart.
11
Drizzle with warm honey and serve.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 each pie crust baked, 1/4 cup cane sugar (or more to taste if not using honey drizzle)), 3 tbsp cornstarch, 1/2 tsp salt, and more.

Yes, Raspberry and fig custard tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry and fig custard tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions