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Plum Custard Tart

August 11, 2011 @ 21:30 By Gavin Webber 3 Comments

Kim was busy in the kitchen today, as she always is.  She whipped up this delight.

Yes folks, a wonderful Plum Custard Tart for desert, and 90% local fare.  Here is the recipe that she used.  The unmodified version can be found here.

Plum Custard Tart


Ingredients (serves 8)

  • 1 size 32 (oz) jar of home grown satsuma plums (or 8 canned plums)
  • 1 tspn vanilla essence or 1 vanilla bean 
  • 1 cup milk (local Biodynamic)
  • 3 eggs from our chooks
  • 1/2 cup caster sugar

Pastry

  • 1 1/2 cups plain flour (local)
  • 1/3 cup caster sugar
  • 125g butter, chilled, chopped (local)
  • 1 egg yolk (again from the chooks)

Method

  1. Make pastry by mixing flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolk. Mix until dough just comes together, adding 1 tablespoon cold water if necessary. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 22cm (base) springform pan. Line base with baking paper. Roll pastry out between 2 sheets of baking paper until 5mm thick. Cut a 29cm round from pastry. Line pan with pastry. Refrigerate for 10 minutes.
  3. Place pan on a baking tray. Line pastry case with baking paper. Fill with uncooked rice or ceramic pie weights. Blind Bake for 10 to 12 minutes or until the edge is light golden. Remove baking paper and rice or weights. Bake for 5 to 7 minutes or until base is light golden.
  4. Reduce oven to 180°C/160°C fan-forced. Place plums in a bowl. Using a fork, lightly crush. Spread over base of pastry case.
  5. Place vanilla essence or bean and milk in a saucepan over medium heat. Cook for 3 minutes or until milk is hot (don’t boil or it will burn).
  6. Whisk together eggs and sugar in a heatproof bowl. Remove and discard vanilla bean (if used) from milk mixture. Slowly add milk mixture to egg mixture, whisking constantly. Pour mixture over plums. Bake for 40 minutes or until custard is just set. Cool. Serve like this!

How did it taste?  Well absolutely divine.  In fact I think I will go and have another piece right now.  What a wonderful wife she is!

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Related

Filed Under: Cooking, Food miles, recipes

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About Gavin Webber

Gavin Webber's daily goal is to live a more sustainable lifestyle, in an effort to reduce his family's environmental footprint so we can all make a difference for our children & future generations to come.

Learn more about him here and connect with him on Twitter, Facebook, and Google+.

Comments

  1. cityhippyfarmgirl.com says

    August 12, 2011 at 14:18

    Yum! Absolutely perfect looking Gavin. Lucky man indeed.

    Reply
  2. Tania @ Out Back says

    August 15, 2011 at 22:10

    Yummo that tart looks delicious. Thanks for sharing the recipe Gavin…Sounds like you are a well looked after man!

    Reply
  3. GeeGee Parrot says

    December 5, 2012 at 07:15

    ooooh yum.. am going to make this with some Yellow Gages which are fast asleep in the freezer, thank you.

    Reply

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About Gavin Webber

About Gavin Webber

An Ordinary Australian Man Who Has A Green Epiphany Whilst Watching A Documentary, Gets a Hybrid Car, Plants A Large Organic Vegetable Garden, Goes Totally Solar, Lowers Consumption, Feeds Composts Bins and Worms, Harvests Rainwater, Raises Chickens, Makes Cheese and Soap, and Eats Locally. All In The Effort To Reduce Our Family's Carbon Footprint So We Can Start Making A Difference For Our Children & Future Generations To Come.

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