The tart shell recipe is taken from Ijan of Blogresepi while the custard is from Evan's Kitchen Ramblings' creme patisserie, which is adapted from Donna Hay's Modern Classics 2.
This is just a quick note to let you know that I'm still here, alive. I'm busy with packing and planning for our holiday trip. Yeay@holiday..Boo@packing..
I've been a bit under the weather lately and the fridge seems to be my BFF, at the moment. Trust me, I hate this new symbiotic relationship I'm having with my fridge (not to forget, the weighing scale). Why is it so hard to lose weight? *staring at above photo* Hmm..I know.
As for the fig tart, I won't repeat it. Ever. Don't get me wrong, I love the shell and the creme patisserie, but I hate the whole combination taste. Weird. The first bite was my last. I should've had try Sis Muna Mahdzar Fadaaq's Baked Figs with Ricotta Walnut and Maple Syrup instead.
I love browsing at fig tarts/figs photos out there. The main reason why I made this tart at the first place ;) Too bad, it didn't turn out quite like those delicious photos..
The Black and White Wednesday is inspired from The Well-Seasoned Cook's Black and White Wednesday-A weekly Culinary Photo Event.
