The Pioneer Woman Tasty Kitchen
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Baked Custard Plum Tart

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Level: Intermediate

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Description

Inspired by Ree Drummond’s Apple Tarts, made with plums instead…

Ingredients

  • 1 package Jus-rol Puff Pastry, Or Any Kind Of Puff Pastry
  • 5 whole Small Purple Plums Sliced Thin
  • 2 Tablespoons Golden Syrup
  • 1 teaspoon Each Of Ground Ginger / Cinnamon / Allspice
  • 1 can (small) Of Condensed Milk
  • 3 Tablespoons Milk
  • 3 whole Eggs
  • 1 dash Vanilla Essence
  • 3 Tablespoons Caster Sugar

Preparation

N.B. This makes 2 good-sized tarts which can feed about 6 people each. Each packet of Jus-Rol pastry has 2 portions and I used the whole pack.

1. Get your oven hot and bothered… 180C with a fan.

2. Unravel the pastry from the plastic and turn up the edges and push them into the pastry so they form a little wall all the way around.

Bake with baking beans/weights for 5-10 mins. Take it out and cool – remove the beans.

3. While the pastry is baking, slice your plums thin and toss with the spices and 2 tbsp of syrup. Leave to marinate while you make the custard.

4. Make the custard:

Put the condensed milk with normal milk in a heavy bottom saucepan and place on a low heat. The idea is to warm the milk up thoroughly, but not overheat it so that it splits when the eggs are added. This is gentle, lady-like cooking, so no heavy-handedness here!

Whisk the egg yolks with the vanilla and sugar and add it to the milk, continuously whisking so that it heats through gently.

5. Keep stirring and allow the custard to thicken – do not bring it to a boil! When the custard is at the right stage, it should coat the wooden spoon well, that you can run your finger down it and it shows a thick, clear line.

Turn off and cover while you assemble the tart. This stops a skin from forming.

6. Scatter your plums on your pastry and pour the custard on. Don’t overfill otherwise it will rise too quickly in the oven and overflow the pastry and burn.

7. Turn off the fan option on your oven and lower the heat to 150C and bake for 20-25mins until golden.

Serve with ice cream, cream or more custard for extra delicious, fattening goodness!

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