Name: Cheese and green fig tart
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 g flour self-raising; salt pinch; 30.00 ml icing sugar; 120.00 g butter unsalted, cold and cubed; 1.00 eggs yolks only; 30.00 ml water iced; 30.00 ml jam smooth, apricot; 50.00 g butter unsalted, soft; 50.00 g castor sugar; 2.00 eggs just the yolks; 30.00 ml milk; 120.00 g cream cheese smooth; 30.00 ml flour self-raising; 120.00 g gouda cheese grated; 3.00 eggs white; 30.00 ml castor sugar; 5.00 figs preserved, sliced

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Ingredients (17)

PASTRY

200.00 g	flour — self-raising
	salt — pinch
30.00 ml	icing sugar
120.00 g	butter — unsalted, cold and cubed
1.00	eggs — yolks only
30.00 ml	water — iced
30.00 ml	jam — smooth, apricot

FILLING

50.00 g	butter — unsalted, soft
50.00 g	castor sugar
2.00	eggs — just the yolks
30.00 ml	milk
120.00 g	cream cheese — smooth
30.00 ml	flour — self-raising
120.00 g	gouda cheese — grated
3.00	eggs — white
30.00 ml	castor sugar
5.00	figs — preserved, sliced

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Method:

PASTRY: Sift flour, salt and icing sugar into a bowl. Rub in butter until crumbly.
Mix egg yolk and iced water and sprinkle over flour mixture. Stir, using a fork, until mixture just begins to clump.
Roll out to line a fairly deep 23 cm diameter pie plate. Trim off excess pastry and crimp edge. Spread apricot jam over bottom and slightly up sides and refrigerate.
FILLING: Beat butter and first quantity of castor sugar until light and creamy. Beat in egg yolks, one at a time, then milk and cream cheese. Fold in flour and grated cheese.
Whisk egg whites until very stiff, then whisk in remaining sugar, a little at a time, to make a stiff meringue. Fold batter into meringue and spoon most of it into pastry case.
Arrange sliced figs on top, spoon rest of filling over and bake at 180 ºC for 20 minutes on second shelf from bottom of oven.
Reduce temperature to 150 ºC and bake for a further 20 minutes in centre of oven, or until golden and risen.
TOTAL KILOJOULE COUNT: 14 035 kJ (3 355 Cal). A portion: 1 755 kJ (420 Cal).