Prune Custard Tart Recipes

CUSTARD TARTS WITH PRUNES

Steps:

• Preheat the oven to 190°C (375°F).
• Dust the work surface with some granulated sugar.
• Roll out the puff pastry into a large rectangle, measuring approx 40 cm x 30 cm.
• Dust the pastry with some more granulated sugar and use a rolling pin to gently press in the sugar.
• With the long side facing you, roll the dough up tightly.
• Cut the dough evenly into 12 slices.
• Grease a 12 hole muffin tin with some butter.
• Sprinkle the work surface with some more granulated sugar and use the rolling pin to gently flatten each slice of dough into a circle large enough to fit the muffin hole.
• Place a small amount of chopped prunes in each piece of dough.
• In a mixing bowl, whisk together the crème fraîche, caster sugar, eggs, egg yolk and salt.
• Fill each pastry cup with the custard, but leave a small border.
• Bake for about 35 minutes, or until the pastry is golden. Remove the tarts from the mould immediately, otherwise they will stick.

PRUNE AND CUSTARD TART

Steps:

• Make pastry. Process flour, sugar, ground almonds and butter until crumbly. Add egg yolk and enough of the water to process until ingredients come together. Enclose in plastic wrap, refrigerate 30 minutes.
• Grease 26cm (10½-inch) round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin, ease into base and side, trim edge, prick base all over with fork. Refrigerate 20 minutes.
• Preheat oven to 200°C (180°C fan forced).
• Place tin on oven tray. Line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake about 5 minutes. Cool. Reduce oven to 150°C (130°C fan forced).
• Blend or process prunes and brandy until combined, spread into pastry case.
• Bring cream to the boil in small saucepan, remove from heat. Whisk eggs, sugar and extract in small bowl, whisk in hot cream. Pour custard into pastry case.
• Bake tart about 20 minutes or until custard sets. Stand 10 minutes before serving.

PRUNE CUSTARD TART

Steps:

• Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
• Preheat the oven to 375 degrees.
• Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
• Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
• Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
• Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.

SINFUL CUSTARD TART

Steps:

• Position 1 oven rack in the bottom of the oven and 1 in the middle. Preheat the oven to 350 degrees F (175 degrees C). Unroll pie crust and place in a 9-inch pie plate, crimping the edge.
• Bake pie crust on the middle rack of the preheated oven for 20 minutes.
• While the crust is baking, combine eggs and sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Add half-and-half, milk, rum, and salt; mix on low until incorporated. Mix nutmeg and cinnamon together in a small bowl.
• Remove crust from the oven and brush with egg white; bake for another 5 minutes.
• Remove crust from the oven; increase temperature to 400 degrees F (200 degrees C). Carefully pour filling into the pie crust. Sprinkle with spice mixture.
• Bake on the bottom rack of the preheated oven for 10 minutes. Reduce the heat to 325 degrees F (165 degrees C). Move the pie to the middle rack and bake until the middle of the pie is almost set, about 25 minutes. Place on a cooling rack; it will continue to cook after it's taken out of the oven.

NORWEGIAN BAKED PRUNE CUSTARD

Steps:

• Cover prunes with port and soak overnight, or simmer 5-10 minutes. The prunes should still retain their shape. Drain, and with sharp, pointed knife, pit prunes. Replace pits with whole almonds. Place prunes in baking dish. Beat egg yolks with sugar until thick and light. Heat cream and stir into egg yolk mixture. Beat in vanilla. Beat egg whites until stiff peak forms. Fold into custard. Pour custard over prunes. Bake in a 325°F. oven, or until custard is set. Chill. At serving time, decorate with whipped cream forced through a decorating tube.

PRUNE TART

Steps:

• Preheat oven to 375 degrees. In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
• Meanwhile, roll out puff pastry into a 12-by-18-inch rectangle. In a small bowl, combine remaining 2 tablespoons sugar and orange zest; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush mixture on edges of pastry.
• Bake until crust is golden, about 20 minutes, rotating pan and brushing tart with reserved cooking liquid halfway through. Remove from oven; let cool slightly. Serve warm.

PLUM CUSTARD KUCHEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
• Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.

HOT PRUNES AND CUSTARD

Steps:

• place prunes in a saucepan, (you may need to do this in batches).
• cover with water 3/4 of the way up.
• heat through until prunes are plump.
• while they are heating through, heat your custard.
• pour the prunes and juice into four serving bowls.
• pour hot custard over and enjoy.