Plum Vanilla Custard Tart

 

(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".