Slivkový tart s vanilkovým krémom
slivkový tart s vanilkovým krémom

Plum and Vanilla Custard Tart

Jump to Recipe

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.

slivkový tart s vanilkovým krémom

slivkový tart s vanilkovým krémom

slivkový tart s vanilkovým krémom

slivkový tart s vanilkovým krémom

slivkový tart s vanilkovým krémom

slivkový tart s vanilkovým krémom
Print
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
  1. Dough:
  2. 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.
  3. 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.
  4. Filling:
  5. Pit the plums.
  6. Mix the egg yolks and heavy cream using a whisk.
  7. Add the vanilla paste, cornstarch and sugar, stir to combine.
  8. Bake the raw dough weighed down with legumes for 10 minutes at 180 degrees.
  9. 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.
  10. Bake again, for about 7 minutes.
  11. Remove from the oven, pour the filling over the plums and bake again, for about 20 minutes until golden-brown.
Recipe Notes
  • Baking pan - 25 cm
  • Recipe adapted from ČR FOOD 09/2015

insta tag english

No Comments

Leave a Comment