Fig & Date Tarts - cooking recipe

Ingredients

3 3/4 cups flour
1/4 cup powdered sugar
1 1/4 cups (2 1/2 sticks) butter, chopped
3 None egg yolks
2 tbsp milk
8 None fresh figs, quartered
6 None fresh dates, quartered
2 None eggs
6 None egg yolks
1/4 cup granulated sugar
1 tsp vanilla extract
2 1/2 cups light cream

Preparation

Place flour, powdered sugar and butter in the bowl of a food processor; process until mixture resembles breadcrumbs. Add egg yolks and milk; pulse until mixture almost comes together. Turn dough onto a floured surface; knead until smooth. Divide dough in half; shape into discs. Wrap discs in plastic wrap; refrigerate 30 mins.
Roll out each disc on a lightly floured surface until large enough to line two 9-inch round tart pans with removable bottom. Press pastry into bottom and side of pans; trim edges. Freeze 30 mins.
Meanwhile, preheat the oven to 375\u00b0F.
Place tart pans on baking pan. Line pastry with parchment paper and fill with dried beans or rice. Bake for 10 mins; remove paper and beans. Bake for 10 mins or until lightly browned and dry. Cool.
Meanwhile, for the filling, beat eggs, egg yolks, granulated sugar and vanilla extract in a large bowl with electric mixer until thick and creamy. Beat in cream until combined.
Divide figs and dates among crusts. Top evenly with filling.
Bake tarts for 50 mins until custard is set, swapping trays from top to bottom halfway through cooking. Serve tarts warm or cold.