Baked custard and prune tart


  • Serves 8 people

  • 255 gm (1½ cups) pitted prunes
  • 2 tbsp brandy
  • For dusting: icing sugar
  • To serve: double cream
  • Almond pastry
  • 185 gm (1¼ cups) plain flour
  • 55 gm (1/3 cup) pure icing sugar
  • 30 gm (¼ cup) almond meal
  • 125 gm cold butter, coarsely chopped
  • 1 egg yolk
  • Vanilla custard
  • 300 ml thickened cream
  • 3 eggs
  • 150 gm (2/3 cup) caster sugar
  • 1 vanilla bean, split and seeds scraped
01   For almond pastry, using a food processor, process dry ingredients until combined, then add butter and process until fine crumbs form. Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough. Turn onto a lightly floured surface and knead briefly to bring together. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 180C. Roll out pastry on a lightly floured surface to 5mm-thick, then line the base of a greased and baking paper-lined 26cm-diameter springform cake pan with the pastry. Trim edges flush with sides. Prick base with a fork and bake blind until starting to colour (15-20 minutes). Remove paper and weights, bake until golden (4-5 minutes), then cool completely.
02   Meanwhile, process prunes and brandy in a food processor until a smooth paste forms. Spread over prepared pastry and set aside.
03   For vanilla custard, heat cream in a saucepan over medium heat, and bring almost to the boil (4-5 minutes). In a bowl, whisk together eggs, sugar and vanilla bean seeds. Cool slightly. Slowly whisk in hot cream, then pour over prune mixture. Bake until custard is set and top is golden (30-40 minutes). Cool at room temperature, dust with icing sugar, cut into wedges and serve with double cream.
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