Christmas Plum Tart
Ingredients
500g sweet short pastry
4 large red plums
Caster sugar for sprinkling
200g Tatua Crème Anglaise
½ tsp mixed spice
¼ tsp cinnamon
2 egg yolks
1/8 cup caster sugar
Tatua Dairy Whip Whipped Cream
Method
- Roll out pastry ½ cm thick.
- Line a fluted 24cm (9½ inch) tart tin with the pastry. Chill at least 2 hours.
- Preheat oven to 180°C.
- Bake blind for 15 minutes. Remove baking blind material and bake for further 5-8 minutes until pastry is slightly brown.
- Turn oven grill to 220°C. Cut plums in half and remove stones using small paring knife. Bunch halves together cut side up on a chopping board and sprinkle heavily with sugar.
- Transfer sugared plums to baking paper lined baking tray. Grill for 5-6 minutes until sugar bubbles and caramelises.
- Switch oven back to bake at 150°C. Place plum halves evenly into tart case cut side down.
- Whisk Tatua Crème Anglaise with spices, yolks and sugar until smooth.
- Place tart into the oven and pour Crème Anglaise mixture carefully until tart case is full. Bake for 20- 30 minutes until the mixture sets.
- Top each serving with Tatua Dairy Whip Whipped Cream immediately prior to serving.
- Serves 6
