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  1. Home
  2. tart recipe

Fig, walnut and camembert tarts

Layer cheese, nuts and fruit on ready-made pastry for fab fast tarts. - by Steph Wong CC
  • 21 Sep 2015
Fig, walnut and camembert tarts
Cook: 45 Minutes - medium - Makes 6 - Vegetarian
Proudly supported by
Layer cheese, nuts and fruit on ready-made pastry for fab fast tarts.

Ingredients

Main Ingredients

1 tbsp melted butter to grease

3 sheets frozen ready-rolled shortcrust pastry , partially thawed

180 g camembert cheese, thinly sliced

⅔ cup walnuts, roughly chopped

3 eggs

¼ cup pure cream

5 fresh figs, sliced

Salt and freshly ground black pepper, to season

Method

  1. Preheat oven to 200°C. Grease six 
11 x 2cm fluted, loose-bottomed tart tins with melted butter. Cut 2 circles of pastry from each sheet, then line prepared 
tins with pastry. Trim edges and prick bases 4 times using a fork. Put tins on 
a large oven tray, then put in freezer for 10 minutes. Line bases with baking paper and baking beads. Bake for 10 minutes, then remove beads and paper. Bake 
for a further 10 minutes or until light golden. Set aside to cool completely.
  2. Divide cheese slices among tart bases. Sprinkle over walnut. Whisk eggs and cream together in a small jug and slowly pour into tarts. Arrange fig slices on top, then bake for 25 minutes or until egg is set and light golden. Season, then serve immediately.
  • tart recipe
  • fig recipes

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