Green Fig tart with nuts

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Pudding Recipe = Green Fig tart with nuts - serves 6—8

Crumb crust

250ml ground marie biscuit crumbs
60ml melted butter

3 extra large eggs, separated
150g white sugar
1 x 410 g tin evaporated milk
15ml gelatin
60ml cold water
100g chopped pecan nuts
5ml almond essence
250ml diced green figs in syrup

Preheat the oven to 180 °C. Mix the biscuit crumbs with the melted butter, adding a little lemon juice if the mixture is too dry. Press the crust mixture to a thickness of about 2 mm into a pie plate, using a spoon. Bake for 10 minutes. Alternatively, leave unbaked and chill in the refrigerator until firm. Beat the egg yolks and the sugar together. Heat the milk and add it to the egg yolks. Place the mixture in a double boiler over boiling water and stir until thickened. Sprinkle the gelatin over cold water and soak for 5 minutes, then stir it into the hot custard mixture. Add the nuts, almond essence and diced green figs and allow to cool until the mixture starts to set. Whisk the egg whites until stiff and fold them into the mixture. Pour into the crumb crust and chill.