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Boozy plum custard cream tart


Serves: 8
timePrep time: 30 mins
timeTotal time:
Boozy plum custard cream tart
Recipe photograph by Kris Kirkham

Boozy plum custard cream tart

This beautifully indulgent dessert is actually very easy to make – ideal for a gathering when you don’t want to be chained to the kitchen. Seasonal figs would work well in place of plums if you prefer

Serves: 8
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
374Kcal
Fat
26gr
Saturates
15gr
Carbs
25gr
Sugars
9gr
Fibre
2gr
Protein
5gr
Salt
0.4gr

Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen

Emily Jonzen

Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes

Ingredients

  • 1 x 375g sheet ready-rolled all butter puff pastry
  • 6-8 ripe plums, depending on size
  • 30g light brown sugar
  • 3 tbsp brandy
  • 1 tsp cornflour
  • 1 tsp vanilla bean paste or extract
  • 1 medium egg yolk, beaten
  • 200ml double cream
  • 1 tbsp icing sugar
  • 200ml Taste the Difference fresh vanilla custard

Step by step

Get ahead
Bake the pastry base; cool, cover and store in an airtight container for 2 days. The roasted plums can be cooled and chilled for up to 2 days (bring back to room temperature before serving).
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Place a baking sheet on the top shelf of the oven to preheat.
  2. Unroll the puff pastry sheet onto a board lined with baking paper. Use a sharp knife to score a 1.5cm border around the edges, taking care not to cut all the way through. Prick all over with a fork, inside the border. Chill for at least 20 minutes.
  3. Halve and stone the plums. In a large mixing bowl, stir together the sugar, half the brandy, the cornflour and vanilla. Add the plum halves and stir until well coated. Transfer to another baking tray (or a shallow dish), lined with baking paper.
  4. Brush the pastry border with the beaten egg yolk. Slide the pastry onto the preheated baking sheet, still on its paper. Bake on the top oven shelf for 20 minutes until golden and well risen. Add the plums to the lower shelf for the final 10 minutes of cooking; they should be just softened and juicy but still holding their shape (if they aren’t ripe to start with, they will need longer). Remove from the oven and set aside.
  5. When cool enough to handle, slice each plum half into 2 or 3 wedges. See ‘Get ahead’, above, if preparing in advance.
  6. To serve, whip the cream with the icing sugar and remaining brandy until soft peaks form. Add the custard and whip again to soft peaks. Spread the custard cream over the pastry base and heap the plums on top, spooning on any juices.

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