2 sheets shortcrust pastry
1 Yarra Valley Dairy Pyramid, cubed
2 eggs, lightly beaten
½ cup cream
¼ cup caster sugar
¼ teaspoon vanilla essence
Caramelised Figs
4 fresh figs, quartered
1 tablespoon brandy
¼ cup brown sugar
Line 4 x 8cm buttered individual fluted tart pans with pastry. Line with baking paper and blind bake using pastry weights at 200°C for 8 - 10 minutes until partially baked. Remove weights and cook for a further 5 minutes or until lightly golden.
Divide Yarra Valley Dairy Pyramid evenly between the tarts. Whisk together the eggs, cream, sugar and essence and pour into cases. Bake at 180°C for 15-20 minutes or until custard mixture has just set.
Toss fig quarters in brandy, place on a lined baking tray and sprinkle with brown sugar. Bake at 200°C for 10-15 minutes or until figs have caramelised.
Serve warm tarts topped with caramelised figs.
Tip: If fresh figs are unavailable substitute for peaches or plums.