(for the shortcrust pastry)
250g flour
125g unsalted butter (room temperature)
1 egg yolk
8g (1 T) cornstarch
10g (1 T) brown sugar
60mL water (if needed)
(for the vanilla custrad)
500mL full fat milk
50g brown sugar
5 egg yolks
50g cornstarch
1 vanilla bean (or 1/2 t vanilla paste)
(for the toppings)
2 red plums
2 black plums
12 mint leaves (optional)
[how to make]
(for the shortcrust pastry)
*Put the flour, cornstarch and brown sugar in a large bowl.
*Cut the butter in small cubes.
*Rub the butter and flour between your palms and fingers until small crumbs form.
*Create a well in the middle of the crumbs and pour the egg yolk.
*Slowly incorporate it with the rest of the dough.
*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.)
*Put the dough to rest in the fridge for at least 30 minutes.
*Preheat your oven on 350 degrees.
*When rested, spread the dough with a rolling pin.
*Try to roll the dough as thinly as possible without breaking it.
*Transfer it into a tart tin, and stick a fork all over the dough.
*Cover with baking paper and baking beads.
*Blind bake the shortcrust pastry for about 20 minutes or until fully cooked and golden.
(for the vanilla custard)
*In a small pot, heat the milk and vanilla bean and let it infuse for 5 minutes.
*Remove from the heat, split the vanilla bean in half, scrape all the vanilla seeds and add them to the milk.
*In the meantime, mix the egg yolks and sugar in a separate bowl until creamy.
*Slowly add the cornstarch while beating.
*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.
*Turn the heat back (low heat) on and whisk continuously until the custard start thickening.
*Transfer the custard into a bowl and let it rest int eh fridge until cold.
(Assembling)
*Once the pre-baked shortcrust pastry has cooled down, pour in the vanilla custard.
*Thinly slice the red and black plums and place them over the vanilla custard.
(Chop the mint leaves and sprinkle them over the tart.)
-makes 6-
Note: I found this recipe in "A Baking Journey".
Labels: custard tart recipe, plum tart recipe, tart recipe
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