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Plum and citrus custard tart

17 SEPTEMBER 2013
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Serves 4

Ingredients


Sweet Short Pastry
200g plain flour
1 tbsp caster sugar
150g unsalted butter
2 Happy Eggs

Citrus custard
200g plums (firm)
150ml double cream
150ml milk
2 Happy Egg yolks
2 Happy Eggs
Freshly squeezed juice of 1 orange and 1 lemon
50g caster sugar

Method

Sweet short pastry
Chill or freeze the butter, chop into as smaller pieces as possible, or grate with a cheese grater.

Mix the butter, 1 egg, flour and sugar in a bowl using a fork until it’s the consistency of fine crumbs. Chill in the fridge for ½ hour.

Squeeze the mixture together to form a ball of dough, rollout on a cool, flat, floured surface, then place in the tart dish.

To blind bake, fork over the pastry, line with parchment paper, fill with baking beans and place in an oven at 180C for 10 minutes.

Remove from oven, leave to cool, then remove beans and parchment paper.

Glaze with a beaten egg (or use the beaten whites saved from the custard mixture) and place back in the oven for 2 minutes. Remove and put to one side.

Citrus filling
Stone the plums and cut into slices.

Whisk the ingredients together and pour into the tart base.

Drop the slices of plum over the surface.

Cook at 140C for 40-60 minutes until it has a firm wobble.

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