Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Vanilla Custard Plum Tart

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


Vanilla Custard Plum Tart, have you ever made one??

If not, this is the one you have to test and make as soon as possible. You will enjoy the flaky shortcrust pastry, vanilla custard, and for sure the fresh plums. Thanks to my friend Jennifer for the Plums.

Shortcrust Pastry

Ingredients

  • 250 gr Plain Flour
  • 125 gr Unsalted Butter, at room temperature
  • 1 Egg Yolk
  • 1T Cornstarch
  • 1T Brown Sugar
  • 1/4 cup Water (if needed)

Vanilla Custard (Crème Pâtissière)

  • 500 ml Full Fat Milk
  • 50 gr Brown Sugar
  • 5 Egg Yolks
  • 50 gr Cornstarch
  • 1 Vanilla Bean (or 1/2 tsp. Vanilla Paste)

Toppings

  • 2 Red Plums
  • 2 Black Plums
  • 1 Dozen Mint Leaves, Optional
Photo by ponce_photography

 

Shortcrust Pastry for Vanilla Custard Plum Tart

Method

Vanilla Custard Plum Tart
  1. Put the Flour, Cornstarch, and Brown Sugar in a large bowl.
  2. Cut the butter into small cubes. When at room temperature, add it to the Flour. The butter should be soft enough to mix with the flour but not melted.
  3. Rub the butter and flour between your palms and fingers until small crumbs form. All the flour and butter should be incorporated.
  4. Create a well in the middle of the crumbs and pour the Egg Yolk. Slowly incorporate it with the rest of the dough.
  5. Quickly knead the dough into a large ball. If the dough is too dry and doesn’t stick together, add a little bit of water, one spoon at a time.
  6. Put the dough to rest in the fridge for at least 30 minutes.
  7. Preheat your oven to 180’C (350’F).
  8. When rested, spread the dough with a rolling pin. Try to roll the dough as thinly as possible without breaking it.
  9. Transfer it into a tart tin, and stick a fork all over the dough.
  10. Cover with baking paper and baking beads or dry beans/chickpeas.
  11. Blind bake the Shortcrust Pastry for about 20 minutes or until fully cooked and golden.

Vanilla Custard (Crème Pâtissière)

  1. In a small pot, heat the Milk and Vanilla Bean and let it infuse for 5 minutes.
  2. Remove from the heat, split the Vanilla Bean in half, scrape all the vanilla seeds, and add them to the Milk.
  3. Alternatively, you can use Vanilla Paste. Simply let it infuse in the pot with the warm milk for 5 minutes.
  4. In the meantime, mix the Egg Yolks and Sugar in a separate bowl until creamy. Slowly add the Cornstarch while beating.
  5. It is important to add the cornstarch very slowly while beating to avoid lumps.
  6. Pour half of the Warm Milk into the bowl with the egg mixture, stir quickly, then transfer the whole batter back into the pot with the rest of the Milk.
  7. Turn the heat back (low heat) on and whisk continuously until the custard starts thickening.
  8. Transfer the custard to a bowl and let it rest in the fridge until cold.
Fresh Orange Plums
Photo by Markus Spiske temporausch.com

To Assemble the Vanilla Custard Plum Tart

  1. Once the pre-baked Shortcrust Pastry has cooled down, pour in the Vanilla Custard.
  2. Thinly slice the Red and Black Plums and place them over the Vanilla Custard.
Optional: Chop the Mint Leaves and sprinkle them over the tart.

Shortcrust and Tart recipes to pick and choose

Prepared, tried, and tested Beverley Gracie

Thanks for dropping in and checking out the recipes and what’s on offer.

If you whip up this delightful recipe, drop me a line, rate it, and don’t forget to tag me on @_esmesalon on Instagram. I will be looking for your amazing recreations, and I can’t get enough of those mouthwatering pics!

And guess what? If you’re looking for a fantastic tried-and-true recipe book, swing by the shop and feast on our collection of excellent Recipe eBooks. They make for a perfect treat for yourself or a food-loving friend!

We happily share our awesome recipes and are excited to sprinkle some love by sharing our posts at these awesome Linkup Parties.

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

17 thoughts on “Vanilla Custard Plum Tart”

  1. Esme, that looks beautiful! I love making tarts like this with various fruits. Funny, though, I rarely make one with plums because I love plums so much that I can never keep them around to put in a recipe because as soon as I get them home I devour them! 🙂 But I will try! Thank you for hosting #SeniSal. One of the links I visited had a comment system I’m not signed up for (and I refuse to sign up for One More Thing!), so I emailed my comment to her (and also suggested she enable the “I’d rather post as a guest” option of the Disqus system. (That might be a good thing to mention to your readers and link participants.)

    Reply
    • Hi Jean – thank you for visiting, and participating in #Senisal. How about you do a Guest Post here on my blog and share some of your recipes. I would love to showcase you and your blog as well. The ‘post as a guest’ system sounds like a great option. I will for sure mention it at some time but I will need some more detailed information as I am not familiar with it. You can email me if you like with the info. Thanks Jean

      Reply

Leave a Comment