Ginger-Fig Tart with Cornmeal Crust

Ingredients

4 large egg yolks
2 tablespoons cornstarch
1 ½ cups whole milk, divided
¾ cup granulated sugar
1 teaspoon grated fresh ginger (from 1 [2-inch] piece)
¼ teaspoon kosher salt
¼ teaspoon unsalted butter
Cornmeal Crust
8 ounces fresh figs, quartered (about 2 cups)

Directions

Step 1
Whisk together egg yolks, cornstarch, and ¼ cup of the milk in a medium bowl until smooth.

Step 2
Stir together sugar, ginger, salt, and remaining 1 ¼ cups milk in a small saucepan. Cook over medium, stirring occasionally, until sugar is dissolved, and mixture is hot but not boiling, about 4 minutes. Slowly and gradually add milk mixture to egg mixture, whisking constantly; return mixture to pan. Cook over medium, whisking constantly, until custard thickens and bubbles, 3 to 4 minutes. Remove from heat, and whisk in butter.

Step 3
Pour custard mixture through a fine mesh strainer into cooled Cornmeal Crust, discard solids. Smooth custard top with a small offset spatula, and press plastic wrap directly onto surface to cover. Chill until set, at least 3 hours or up to 2 days. When ready to serve, arrange figs on top of tart.