Fig and Custard Tarts

What a nice little idea! from Vegetarian Good Food Christmas 2002, but just right for now when late-season figs are coming in.

Makes 4, at 366 cals each.

  • 2 medium egg-whites
  • 125gms caster sugar
  • 4 ready-made deep custard tarts
  • 4 ripe figs

Just whick the egg whites to the stiff peak stage, add half the sugar and whisk well until dissolved, then the rest and whisk until thick and glossy.

Heat grill to hot. Put the tarts on a baking sheet and put a whole fig in the middle of each one, standing upright.

Cover completely with meringue, sweeping into peaks.

Grill for 2 minutes until meringue is golden.

They suggest using any seasonal fresh fruit or even mincemeat under the meringue. I think fruit preserved in alcohol would be good – or a sharp raspberry sorbet that would contrast the nutmeggy custard.

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