September 17, 2013 - 20:34 BST hellomagazine.com Plum and citrus custard tart recipe from Happy Egg Co Click here for more baking recipesServes 4 IngredientsSweet Short Pastry 200g plain flour 1 tbsp caster sugar 150g unsalted butter 2 Happy EggsCitrus 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 sugarMethodSweet 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.