1) Roll out pastry on a lightly floured board. Line a fluted flan dish with pastry and prick the base. Chill for 30 minutes. Bake blind at 400F, 200C for 15 minutes or until the pastry is crisp and set. Leave to cool.
2) For the pastry cream, whisk eggs in a bowl with the sugar and cornflour. Bring milk to the boil and whisk into egg mixture. Return to a clean pan and continue cooking over medium heat, whisking continuously until thickened. Cover surface with buttered grease proof paper and leave to cool.
3) Spread pastry cream in the bottom of the pastry case. Arrange sliced figs in a circular pattern on top. Glaze with honey. Chill before serving.
