Fig tart with cinnamon ice cream

by Tom Aikens
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Ingredients

Store Cupboard

  • 400g of puff pastry
  • icing sugar for dusting
  • 2 1/2 vanilla pods, split and seeds scraped
  • 280g of caster sugar
  • 8 egg yolks
  • 20g of plain flour

Fruit & Vegetables

Spices & Dried Herbs

Dairy

  • 450ml of milk
  • 300ml of double cream