Plum Custard Tart Done Easy
Delicious and creamy plum custard tart
- 130 g flour
- 20 g semolina
- 4 eggs
- 150 g sugar
- 1 tsp vanilla paste
- 1 tbsp rum
- 500 g plums
- 50 g butter + more for greasing the tart dish
- 1 pinch salt
- 500 ml milk
- Tart pan
- Mixing bowl
I love playing with custards. From its taste to the endless possibilities of integrating it in a dessert, I like how versatile custard is,
For instance, only this year, I made an easy custard cake recipe with a delicious passion fruit custard which was absolutely mind-blowing. Even so, I still can't say that it was better or on the same page with my Vanilla Custard Pavlova recipe.
Anyway, I actually think that sky is the limit when it comes to this dish. And since it's the best time of the year for fruit desserts, I decided to use plums and make a weekend treat. So what I did was to make a combination between a plum clafoutis and a Far Breton. So, here is what I did:
- In a mixing bowl, combine the dry ingredients (flour, semolina, sugar, and salt.)
- Start adding the eggs one at a time, stirring with a whisk while you do that.
- When the eggs are completely incorporated, pour the milk little by little. Don't stop stirring. You want a smooth batter with no lumps in there. My suggestion would be to start from the center of the bowl and work your way to the margins.
- Add the vanilla and the rum. Let the batter rest while you prepare the butter.
- In a saucepan, melt the butter on medium heat. Be careful not to burn it.
- Gently pour the melted butter into your smooth batter, constantly stirring while doing so. When you finish, give your mixture some timeout and prepare the dish in which you will be cooking your cake.
- Grease your dish (I recommend using an oven-proof glass dish) with lots of butter. If you don't do this, you won't be able to take your creamy custard cake out.
- Wash your plums, cut them into halves, and take the stone out. Place them face down on the greased dish. Try to fill all the space, but don't overcrowd things in there.
- Gently pour the batter on top of your plums.
- Bake in the preheated oven at 180 degrees Celsius (350 F) for 45-50 minutes, or until nice and golden.
- Take your plum custard tart out and let it cool completely for a couple of hours.
I know that it will be a pain not to taste it as the whole house will smell amazing. However, if it's not completely cooled down, you will break it. I prepared it in the morning and served it in the evening.
- When it's safe to maneuver your cake, take a knife and gently detach the cake from the baking dish. Place a big plate on top and carefully turn the dish face down on your plate. Wait for the cake to detach completely. You should be looking at the bottom of your cake.
- Take another plate and gently place it on the bottom of the cake. Repeat the turning around movement and rotate the cake face-side up.
- Dust it with powder sugar. Cut a slice or more and enjoy.
So this is it for my plum custard pie. It's perfectly delicious if kept in the fridge or a cold pantry for a couple of days. Since this is just my own mixture between two very popular French desserts, there isn't much to say about its history.
However, it is a fresh and easy-to-make tart that most certainly deserves a chance.
* You can replace plums with other fruits you might want. I am sure it is also amazing with peaches.
** Give it a try and tag us on Instagram to see your results.
Nutrition Facts / Serving
- Calories 227
- Total Fat 10 g
- Cholesterol 112 mg
- Sodium 82 mg
- Potassium 139 mg
- Total Carbohydrate 24 g
- Sugars 22 g
- Protein 8 g