This plum custard tart will definitely please your guests. It's delicious, subtle, sweet and perfect for any occasion. As the plum season is now ending, you can replace them with a can of plums, can of cherries, fresh raspberries or rhubarb.
Preparation Time: Total preparation time including dough and custard - 2 hours
Cooking Time: 40 minutes or until custard is set
For the tart pastry:
1 1/2 cups plain flour or more as needed
1 egg yolk, beaten
1/4 cup caster sugar
9 tablespoons of unsalted butter
2 tablespoons ice cold water
For the custard:
8-10 fresh plums, or a can of plums, drained and chopped into small pieces
1 vanilla bean, split
1 cup milk
1/2 cup caster sugar
To prepare the pastry:
Combine the flour, sugar, and butter in a large bowl and use your fingers to mix together. It should appear as fine breadcrumbs after working the dough with your fingers.
Begin adding the cold water and egg yolk to the pastry until the mixture comes together. If the consistency doesn't seem right, add more flour or water as needed.
Place the combined pastry onto a lightly floured surface and flatten the ball into a disk like shape. Wrap it in foil or cling wrap and place in the fridge for at least 1 hour. Preheat the oven to approximately 160 fan forced.
Once an hour has passed, roll out your pastry onto the tart case, preferably with detachable bottom. If you tear the pastry, you can patch it up.
Blind fold the tart by placing a lining of baking paper and filling it with dry beans or pie weights. Bake for approximately 12 -15 minutes.
For the custard:
Prepare the plums by chopping them up into pieces and arrange them onto the bottom of the pastry case. Removing the paper weights and baking paper prior.
Place the split vanilla bean and milk in a saucepan until the milk is hot. Do not boil. Turn off the heat while you mix the eggs and sugar together in a separate bowl.
Remove the vanilla bean from the milk mixture and add it to the egg mixture, whisking constantly.
Pour the warm custard mixture over the plums in the tart.
Bake for approximately 40 minutes or until the custard is set, firm to touch and wobbly/jelly like in texture. Let the tart cool and serve. It's also better the next day when the custard has cooled down. Top with sprinkled cinnamon powder.