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    Home » Recipes » Tarts and Pies

    Published: May 23, 2018 · Modified: Aug 14, 2020 by A Baking Journey · This post may contain affiliate links.

    Plum Vanilla Custard Tart

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    This Vanilla Custard Plum Tart makes the most delicious summer dessert. The tart is filled with a creamy vanilla Pastry Cream and topped with fresh Plums; a great combination of flaky, creamy and fresh!

    Plum and Vanilla Custard Tart

    Why we love this recipe

    You gotta love a tart with fresh fruits. It is so simple yet always so delicious. I just love making tart because it offers so many options: the choice of pastry, filling and topping.

    This recipe is nothing fancy; just a very classic french style Shortcrust Pastry (Pâte Brisée) tart filled with Vanilla Custard (Crème Pâtissière) and topped with Fresh Plums.

    This recipe can be also made with other fruits like these Strawberry Custard Tartlets or Rhubarb Custard Tart. All delicious summer tart ideas!

    Although I love to make complex, crazy desserts, I also like to sometimes follow a simple, traditional french baking recipe.

    Half of the plums placed over the pastry cream

    Shortcrust Pastry or Pate Brisée

    The first element of this Plum Vanilla Custard Tart is a Shortcrust Pastry, or "Pate Brisee". This pastry is one of the basic french dough along with Pâte Sablée and Pâte Sucrée. It is generally used for sweet or savoury tarts.

    I had already used it in its sweet form for my Grapefruit Tart and as a savoury one for my Onion, Fig and Feta Tart. This dough is a rather simple one to make. Its flaky texture bring a really nice crunch to the recipe. 

    To make this Pastry, you will need:

    • Plain Flour
    • Unsalted Butter
    • Egg Yolk
    • Cornstarch
    • Brown Sugar
    • Water
    Placing the plums over the vanilla custard

    Vanilla Custard or Crème Pâtissière

    There is nothing more "french" than a Vanilla Custard, or Crème Pâtissière, which translates literally as Pastry Cream.

    This custard is made out of simple ingredients:

    • Eggs
    • Milk
    • Sugar
    • Cornstarch
    • Vanilla Bean

    I know that fresh Vanilla Beans can be hard to find and quite expensive. So if you cannot/do not want to use fresh Vanilla Beans, I recommend using Vanilla Bean Paste instead. This paste is different than Vanilla Extract as it contains actually vanilla seeds rather than just flavour extract.

    I usually use Vanilla Extract to slightly flavour cake batters. But I find that for creams and custard, Vanilla Paste does bring a much stronger, more authentic vanilla favour.

    Finished tart in the tart tin

    Plum Tart with Custard Filling

    Plums are in season in Australia at the moment and I couldn't help but buy both Red and Black ones. I knew that using two different types of Plums would make the tart even prettier! As always, you can also only use one type of plums instead.

    Plums tend to be a somehow underrated fruit when it comes to desserts. That is a shame because they are absolutely great to bake with! Use them unripe for a strong, tangy flavour or ripe for something a little bit sweeter. They are so fresh and full of flavours!

    To make this Plum Vanilla Custard Tart even better, you can sprinkle some chopped Mint Leaves on it. Not only will it bring a nice pop of colour, it will also add a nice fresh flavour contrast to the creamy and sweet custard.

    To make this Tart, I used a really cool rectangular Tart Tin that has a removable bottom plate. Not only it makes tarts and quiche look even more special, the removable bottom means that it is so easy to remove from the tin and serve!

    It is a great tart pan that is awesome to use for either sweet tarts like this Cherry Chocolate Tart, or savoury ones like a Onion Fig and Feta Tart and my Leek Tart

    Close up on the fruits assembled over the tart and topped with chopped mint leaves

    Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey

    Plum and Vanilla Custard Tart

    Plum Vanilla Custard Tart

    This Plum Vanilla Custard Tart takes on some Classic French Baking elements: a flaky Shortcrust Pastry, a light Vanilla Custard and delicious Fresh Plums.
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    Course: Dessert
    Cuisine: French
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Resting time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 507kcal
    Author: A Baking Journey
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    Ingredients

    Shortcrust Pastry

    • 250 gr (1 2/3 cups) Plain Flour
    • 125 gr (1/2 cup) Unsalted Butter - at room temperature
    • 1 Egg Yolk
    • 8 gr (1 tbsp) Cornstarch
    • 10 gr (1 tbsp) Brown Sugar
    • 60 ml (1/4 cup) Water (if needed)

    Vanilla Custard (Crème Pâtissière)

    • 500 ml (2 cups) Full Fat Milk
    • 50 gr (1/4 cup) Brown Sugar
    • 5 Egg Yolks
    • 50 gr (1/3 cup + 1 tbsp) Cornstarch
    • 1 Vanilla Bean (or 1/2 teasp. Vanilla Paste)

    Toppings

    • 2 Red Plums
    • 2 Black Plums
    • 1 Dozen Mint Leaves - Optional

    Disclaimer

    I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

    Instructions

    Shortcrust Pastry

    • Put the Flour, Cornstarch and Brown Sugar in a large bowl.
      Cut the Butter in small cubes. When at room temperature, add it to the Flour. The butter should be soft enough to mix with the flour but not melted.
      Rub the butter and Flour between your palms and fingers until small crumbs form. All the flour and butter should be incorporated.
    • Create a well in the middle of the crumbs and pour the Egg Yolk. Slowly incorporate it with the rest of the dough.
      Quickly knead the dough into a large ball. If the dough is too dry and doesn't stick together, add a little bit of Water, one spoon at the time.
    • Put the dough to rest in the fridge for at least 30 minutes.
    • Preheat your oven on 180'C (350'F).
      When rested, spread the dough with a rolling pin. Try to roll the dough as thinly as possible without breaking it.
      Transfer it into a tart tin, and stick a fork all over the dough.
      Cover with baking paper and baking beads or dry beans / chickpeas.
      Blind bake the Shortcrust Pastry for about 20 minutes or until fully cooked and golden.

    Vanilla Custard (Crème Pâtissière)

    • In a small pot, heat the Milk and Vanilla Bean and let it infuse for 5 minutes.
      Remove from the heat, split the Vanilla Bean in half, scrape all the vanilla seeds and add them to the Milk.
      Alternatively, you can use Vanilla Paste. Simply let it infuse in the pot with the warm Milk for 5 minutes.
    • In the meantime, mix the Egg Yolks and Sugar in a separate bowl until creamy. Slowly add the Cornstarch while beating. 
      It is important to add the cornstarch very slowly while beating to having lumps.
    • Pour half of the Warm Milk in the bowl with the Egg mixture, stir quickly, then transfer the whole batter back into the pot with the rest of the Milk.
      Turn the heat back (low heat) on and whisk continuously until the custard start thickening. 
      Transfer the Custard into a bowl and let it rest in the fridge until cold.

    To Assemble the Plum Vanilla Custard Tart

    • Once the pre-baked Shortcrust Pastry has cooled down, pour in the Vanilla Custard.
      Thinly slice the Red and Black Plums and place them over the Vanilla Custard.
      Optional: Chop the Mint Leaves and sprinkle them over the tart.

    Nutrition

    Calories: 507kcal | Carbohydrates: 60g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 248mg | Sodium: 52mg | Potassium: 263mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1074IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 3mg
    Tried this Recipe? Take a photo and Tag us on Instagram!Mention @a.baking.journey or tag #abakingjourney!
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    Comments

    1. Heather says

      October 09, 2020 at 4:47 am

      Planning on making very soon! Interesting you put brown sugar in it, is that light or dark? Also, how big is the pan? I think mine is 9 inches. I'll be mashing up recipes like I normally do lol. Wish me luck!

      Reply
      • A Baking Journey says

        October 09, 2020 at 10:07 am

        Hi Heather, I'm excited you want to try this recipe! Brown sugar is a simple tip to bring a slightly more caramelised flavour to the dessert - I used a light brown sugar 🙂 I used a 14 x 4.5 inch rectangular pan, but it would be the equivalent to a 9 inch round tart pan. Let me know how you go!

        Reply
    2. rochelle trovato says

      January 26, 2020 at 2:39 am

      Can I substitute vanilla extract for vanilla paste?

      Reply
      • A Baking Journey says

        January 26, 2020 at 9:07 am

        Hi Rochelle, yes absolutely - paste is even better than extract if you have some. And proper vanilla bean would be best of the best! Let me know how you go

        Reply
    3. SusanB says

      May 30, 2018 at 1:31 am

      Saw this photo on Tasteologie and had to visit. Crystal clear pic and I feel as though I can reach out and take a slice! Looks fantastic and will go on my "to-make" list.

      Reply
      • thefoodiejourney says

        May 30, 2018 at 10:16 am

        Thank you so much Susan, I hope you like the taste as much as the picture!

        Reply
    4. Monika says

      May 26, 2018 at 7:27 am

      Looks absolutely lovely! Thank you for sharing with #CookBlogShare!

      Reply
      • thefoodiejourney says

        May 27, 2018 at 12:37 pm

        Glad you liked it Monika!

        Reply
    5. thesweetteaspoon says

      May 25, 2018 at 4:10 am

      I always thought making a tart was really complicated until now! This looks so fancy and will impress everyone at parties! I can't wait to try it! Thanks for sharing the recipe!

      Reply
      • thefoodiejourney says

        May 25, 2018 at 10:09 am

        I'm so glad you enjoyed the recipe! Tarts are really not that hard, just takes a bit of practice to make the dough 🙂 Let me know how you go when you try it!

        Reply
    6. Angela / Only Crumbs Remain says

      May 24, 2018 at 11:59 pm

      Such a classic tart Sylvie - I love it - especially the care you've taken to arrange the plums so beautifully on top of the creme pat.
      Angela

      Reply
      • thefoodiejourney says

        May 25, 2018 at 10:08 am

        Thanks Angela! You know what they say, you eat with your eyes first 😉

        Reply

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    Hi there! I'm Sylvie, a Belgian Expat living in Melbourne, Australia. I am a passionate Baker who loves to share her favourite recipes and baking tips.
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