Juicy ripe figs soaked in rum, atop a cardamom milk custard enveloped by a walnut and cardamom pie crust.
Course Dessert, Pies
Cuisine Mediterranean
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 4servings
Calories 300kcal
Ingredients
Walnuts - 1 cup, crushed to a flour
Butter - 2 tablespoons, soft
Flour - 1 cup
Salt - 1/4 teaspoon
Cardamom powder - 1/4 teaspoon
Whole milk - 1 cup
Eggs - 2
Sugar - 2 tablespoons
Cardamom powder- 1/2 teaspoon
Fresh Figs - 6 - 8
Rum - 2 tablespoons
Instructions
Preheat Oven to 325
Place sliced figs in a bowl, drizzle rum across and let sit while preparing the pie.
Mix pie crust with a fork or quickly in a processor. Don’t over mix. Press the dough into the pie pan. Set in the fridge while preparing the filling.
Place ½ cup of the milk, cardamom, and the sugar in a saucepan and bring to a low simmer, taking care not to boil, only to dissolve the sugar and release the essence from the spice. Remove, add remaining milk to cool the milk. Whisk in the eggs. Pour into prepared pie shell. Bake until top of the custard is firm. Cool slightly.
Arrange figs across the top.
Notes
A dollop of mascarpone or whipped cream is a treat atop the pie, but not necessary.