Page 179 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

In a heavy-bottomed saucepan over medium heat, bring the
buttermilk and cream to a simmer. In the bowl of an electric mixer
fitted with the whisk attachment, beat the honey, egg yolks,

cornstarch, zest, and salt at medium-low speed until smooth and
fluffy. Slowly add the simmering buttermilk mixture to the honey
mixture and beat at medium-low speed until smooth. Transfer the
mixture back to the saucepan and whisk it over medium heat until it
thickens to the consistency of mayonnaise. Spoon into a bowl and
cover with plastic wrap placed directly on the surface of the cream.
Refrigerate until completely cool.

Assembly

To assemble the tart, spoon the pastry cream into the tart shell,
smoothing with an offset spatula. Arrange the figs right side up, on
top of the pastry cream. Serve immediately.