Vanilla Custard Plum Tart

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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 teasp. Vanilla Paste)

Toppings

  • 2 Red Plums
  • 2 Black Plums
  • 1 Dozen Mint Leaves, Optional

 

Red Plums
Photo by ponce_photography

Shortcrust Pastry for Vanilla Custard Plum Tart

Method

  1. Put the Flour, Cornstarch and Brown Sugar in a large bowl.
  2. Cut the butter in 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 the time.
  6. Put the dough to rest in the fridge for at least 30 minutes.
  7. Preheat your oven on 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 having lumps.
  6. Pour half of the Warm Milk in 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 start thickening.
  8. Transfer the custard into 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

 

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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

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