Plum and Vanilla Custard Tart

By Ivana Jelínková
5.9.2021
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I had lots of plums this year, but by the time I got to make a cake and post it on the blog, I was running low on them. Hopefully you still have some left on a tree and you can make Plum and Vanilla Custard Tart with them. The combination of plums and vanilla isn’t that common, but that’s what’s interesting about it. The tart contains a vanilla filling, which I would compare to a baked custard. It contains egg yolks, heavy cream and vanilla, it is slightly sweet and holds its shape nicely thanks to the baking. The fresh plums slightly release the juice during baking, but they still will be juicy. This summer-autumn combination will surely find a place on your Sunday table.

Plum and Vanilla Custard Tart

Prep Time

30 mins

Cook Time

37 mins

Total Time

1 hrs 7 mins

Tart made with fresh plums and baked vanilla custard filling

Servings: 8 pieces

Ingredients

Dough:
250 g all-purpose flour
125 g butter
75 g icing sugar
1 egg
A pinch of salt
30 ml cold water
Filling:
About 20 fresh plums
3 egg yolks
250 g heavy cream
1 teaspoon vanilla paste
1 tablespoon cornstarch
3 tablespoon crystal sugar

Instructions

Dough:
Mix and combine flour with butter, icing sugar, egg, salt and water. Process it using hands or mixer. Put the dough in a refrigerator for an hour.
Take the dough out after an hour, roll it out on a floured work surface and put it on the greased rectangular tart baking pan – apply dough also around the sides. Cut off the remaining dough around the edges of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
Filling:
Pit the plums.
Mix the egg yolks and heavy cream using a whisk.
Add the vanilla paste, cornstarch and sugar, stir to combine.
Bake the raw dough weighed down with legumes for 10 minutes at 180 degrees.
After this time, remove the dough from the oven, remove the baking paper and legumes, and place the plum halves on top of the dough, cut side up.
Bake again, for about 7 minutes.
Remove from the oven, pour the filling over the plums and bake again, for about 20 minutes until golden-brown.