Bring the milk, cream and vanilla pod to simmering point slowly over a low heat, ensuring you do not boil. Remove the vanilla pod.

Place the egg yolks, sugar and cornflour in a bowl and whisk together until thick and creamy using an electric mixer.

Gradually combine the milk mixture into the egg mixture, continually whisking until smooth. Pour the mixture into a clean saucepan over a medium heat. Cook, stirring, for 5 minutes or until the mixture comes to the boil. Boil, stirring, for 1 minute or until thickened. Remove from the heat. Cover with plastic wrap and cool.

Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for roughly 10 – 15 minutes. Cool. 

Pipe the cooled custard into the individual pastry cases. Top with the berries and figs, sprinkle with pistachio nuts, and dust with icing sugar.

Serve with a chilled glass of Wolf Blass Red Label Pink Moscato.