Tarta de higos & queso

First make the pastry. Add the two cups of flours into a food processor with ½ teaspoon salt and the diced butter. Pulse until you can’t feel any lumps. Mix the egg yolks with and 3 tablespoons cold water, then add this into the machine while you pulse again until the pastry comes together.

Put the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 9" tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hour.

To make the filling, peel and cut in large pieces the camembert cheese; beat the eggs with the crème fraiche, season with salt and pepper.

Heat oven to 200 C. Bake your pastry with pastry weights for 15 minutes, remove the baking beans and paper, then bake for a further 15 minutes until golden. Reduce the oven temp to 180 C. Sit the fig halves on top, cut side up, drizzle with some honey, place the cheese and add the eggs mix and bake on the middle shelf for 1 hour or until the tart is golden brown.

Place the tart on a cooling rack and when it is cool down place the ham slices over!