Crucial to the flavours of this tart are the figs. Ensure that they are fully ripe and if they look as if they are not syrupy ripe, caramelise them in the oven drizzled with a little honey and a squeeze of lemon juice.
The beautiful photo of the tart was taken by Yiannis Karnikis of Focus Pocus photography in Heraklion.
Ingredients (serves 10)
For the base
- 100g unsalted butter, melted
- 180g digestive biscuits, crushed into a fine powder
- 50g pistachios, crushed finely with a rolling pin or in a blender
- Zest of half a lemon
For the filling
- 125 ml lemon juice
- Zest of half a lemon
- 3 large egg yolks
- 1 can condensed milk (400g)
To serve
- A handful of ripe figs cut into shapes you like
- A few pistachio nibs or toasted and crushed pistachios
- Icing sugar, edible flowers (optional)
Method
Preheat the oven to 1800C.
In a bowl, mix the digestive biscuits, butter, pistachios and lemon zest. Use the crumbs to line a 23cm, loose bottom tart tin. Bake for 10 minutes.
Beat the egg yolks with the lemon zest for 2-3 minutes using an electric whisk till the egg becomes white and fluffy. Add the condensed milk and continue whisking for 3-4 more minutes. Finely add the lemon juice and whisk just for a few seconds to incorporate fully.
Empty the egg and milk mix into the tart tin and return to the oven. Bake for 20 minutes or till fully set, testing by pressing with your finger in the middle of the tart. It should feel solid. Leave to go cool, cover with cling film and chill till needed.