Ouzo custard:
6 egg yolks
125grms sugar
300mls milk
300mls cream
1 tsp whole aniseed
1 vanilla bean, cut in half lengthwise
50mls ouzo

Nut tart:
6 sheets thick fillo pastry
100grms unsalted butter melted
150mls cream
60gms unsalted butter (extra)
100grms honey
100grms brown sugar
½ tsp whole aniseed, crushed
250grms almond flakes
200grms walnuts
100grms pinenut
100grms dried figs

Method:

For the custard: Beat the egg yolks and sugar until pale and creamy. Bring the milk and cream to a boil with the aniseed and vanilla. Take off the heat and add the ouzo. Whisk into the egg mixture, then pour back into a saucepan, stir over a low flame until the custard coats the back of a spoon. Strain and allow to cool. Refrigerate until needed.

For the tart: Preheat the oven to 180 C. Grease a 25cm tart pan. Brush the fillo sheets with the melted butter, layering each ontop of the other. Line the pan with the fillo and trim the edges of the pastry. Set aside covered with a damp towel. Bring the cream, butter, honey, brown sugar and aniseed to the simmer. Reduce the heat to low and simmer for 10 minutes. Stir into the nuts and figs. Spread the nut mix over the fillo pastry and smooth the surface. Bake for 30-35 minutes, until the top is lightly golden and bubbly. Cool and serve with the custard.