You’ll need a 22cm cake tin with removable bottom.
For the pastry, place the butter and the flour in the bowl of the food processor. Pulse a few times to combine and then process until the mixture almost comes together. Do not be tempted to overwork.
This will make your pastry tough.
Tip onto a work surface and bring the pastry together with your hands. Press into a baking-paper-lined cake tin to make a homely tart shell coming about
Whisk the custard mixture together in a bowl and season with salt and white pepper. Set aside.
In the meanwhile, make the filling by mixing together the Gorgonzola, creamed cheese, toasted walnuts, sundried tomatoes and honey in a small bowl.
Sprinkle the tart base with the Parmesan and then spread the Gorgonzola mixture over the base. Arrange the sliced preserved figs in a pattern on top of the Gorgonzola mixture. Gently pour over the custard so as not to upset your careful arrangement of figs.
Place the tart on a baking sheet (this makes taking it in and out of the oven much easier!) and