Name: Tart with almond custard, chantilly, and plums
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: 1 ½ cups all-purpose flour; ½ cup unsalted butter, cold and cubed; ⅓ cup powdered sugar; 1 egg yolk; 2 tablespoons cold water; 1 ½ cups whole milk; 2 eggs; 2 tablespoons cornstarch; ⅓ cup granulated sugar; 1 teaspoon almond extract; 1 cup heavy cream; 1 teaspoon vanilla extract; 4–5 fresh plums, sliced; 2 tablespoons apricot jam (optional, for glaze)

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There’s something truly magical about a dessert that looks elegant, tastes luxurious, and still carries that homemade warmth. This tart with almond custard, chantilly, and plums delivers just that. Picture this: a buttery tart shell, filled with silky almond-infused custard, topped with billowy chantilly cream, and crowned with slices of juicy, ripe plums that glisten like jewels. It’s not just a treat for your taste buds but a visual delight that brings joy with every slice.

Behind the Recipe

This recipe was born out of a summer craving. I had a bowl of ripe plums on the counter and a sudden urge to bake something soothing and pretty. Combining the nutty sweetness of almond custard with the fresh tang of plums felt like the perfect match. Add a dollop of chantilly cream, and suddenly, I had a showstopper tart that tasted like sunshine and slow afternoons.

Recipe Origin or Trivia

The pairing of almonds and stone fruits has deep roots in European baking, especially in French and Italian cuisines. Almonds were often ground into frangipane, used in tarts and pastries, while plums added natural tartness and color. Chantilly cream, originally from the French town of Chantilly, is just lightly sweetened whipped cream, and it brings softness and airiness to balance the rich custard.

Why You’ll Love Tart with almond custard, chantilly, and plums

Whether you’re baking for a gathering or just because, this tart checks all the boxes.

Versatile: You can swap the fruit based on the season or use the custard in other desserts.

Budget-Friendly: Most ingredients are pantry staples with a few fresh additions.

Quick and Easy: The steps are simple, and much can be prepped ahead.

Customizable: Try different nuts in the custard or mix fruits on top.

Crowd-Pleasing: This tart is always a conversation starter and loved by all.

Make-Ahead Friendly: Bake the crust and prepare the custard in advance.

Great for Leftovers: Store well and still taste amazing the next day.

Chef’s Pro Tips for Perfect Results

A little guidance goes a long way when crafting this beautiful tart.

Blind bake your crust with pie weights to avoid a soggy bottom.
Use ripe but firm plums to ensure they slice clean and stay vibrant.
Chill the almond custard before assembling to help it set properly.
Whip the cream just to soft peaks for a light, cloudlike texture.
For added shine, brush the plums with a bit of warm apricot jam.

Kitchen Tools You’ll Need

Having the right tools makes this tart a breeze to prepare.

Tart Pan: A 9-inch tart pan with a removable bottom is ideal.

Mixing Bowls: Use different sizes for custard, cream, and dough prep.

Whisk: For smooth, lump-free custard and whipped cream.

Saucepan: To cook the almond custard gently over low heat.

Electric Mixer: Helpful for whipping the chantilly cream quickly.

Spatula: Perfect for folding and smoothing without deflating mixtures.

Ingredients in Tart with almond custard, chantilly, and plums

Each component complements the other, coming together for a rich, textured experience.

All-purpose Flour: 1 ½ cups — for the base of the buttery tart shell.
Unsalted Butter: ½ cup cold, cubed — gives the crust its tender flake.
Powdered Sugar: ⅓ cup — adds light sweetness to the dough.
Egg Yolk: 1 — binds the tart dough and adds richness.
Cold Water: 2 tablespoons — helps bring the dough together.
Whole Milk: 1 ½ cups — the foundation of the almond custard.
Eggs: 2 — create the custard’s smooth and creamy texture.
Cornstarch: 2 tablespoons — thickens the custard gently.
Granulated Sugar: ⅓ cup — sweetens the almond filling.
Almond Extract: 1 teaspoon — adds that signature nutty aroma.
Heavy Cream: 1 cup — used for the chantilly topping.
Vanilla Extract: 1 teaspoon — balances the cream with mellow sweetness.
Fresh Plums: 4-5, sliced — juicy and slightly tart, perfect for topping.
Apricot Jam: 2 tablespoons — optional, for glazing the fruit.

Ingredient Substitutions

Need to make a few swaps? No problem.

All-purpose flour: Use gluten-free flour blend for a GF version.
Powdered sugar: Substitute with superfine caster sugar.
Almond extract: Try vanilla extract or orange blossom water.
Cornstarch: Arrowroot powder works just as well.
Heavy cream: Coconut cream for a dairy-free version.
Plums: Nectarines, peaches, or berries make lovely alternatives.

Ingredient Spotlight

Almond Extract: This tiny bottle holds big flavor. Just a splash infuses the custard with a nutty sweetness that feels both warm and elegant.

Plums: They offer a juicy, tart contrast to the rich cream and custard, plus a vibrant color that turns the tart into a centerpiece.

Instructions for Making Tart with almond custard, chantilly, and plums

We’re going to build this beauty layer by layer, and trust me, the process is just as fun as the first bite.

1. Preheat Your Equipment:
Set your oven to 350°F (175°C). Lightly grease your tart pan and set aside.

2. Combine Ingredients:
For the crust, mix flour and powdered sugar in a bowl. Cut in cold butter until crumbly. Add egg yolk and cold water, mixing until a dough forms. Wrap and chill for 30 minutes.

3. Prepare Your Cooking Vessel:
Roll out chilled dough and press it into the tart pan. Trim edges and prick the base with a fork. Line with parchment and fill with weights. Bake 15 minutes, remove weights, then bake 10 more until golden.

4. Assemble the Dish:
In a saucepan, whisk milk, eggs, cornstarch, sugar, and almond extract. Cook on low, stirring constantly, until thickened. Let cool completely before spreading into the crust.

5. Cook to Perfection:
There’s no extra baking needed once the custard is in, but chill the filled tart for at least an hour so it firms up.

6. Finishing Touches:
Whip cream with sugar and vanilla until soft peaks form. Spread or pipe over the custard. Arrange plum slices on top and glaze lightly with apricot jam if desired.

7. Serve and Enjoy:
Slice and serve chilled or at room temperature, preferably with coffee or tea.

Texture & Flavor Secrets

The crust is crisp and buttery, the custard silky with a nutty warmth, and the chantilly soft like a cloud. The plums bring in brightness and a bit of tart juice that cuts through the sweetness, creating perfect balance.

Cooking Tips & Tricks

Take a breath, relax, and use these tricks for tart perfection.

Use a food processor to speed up dough-making.
Chill everything at each step for cleaner layers.
Don’t skip pricking the dough, it prevents puffing.
Let the custard cool completely before assembling to avoid melting the cream.

What to Avoid

Don’t let small mistakes ruin the magic. Here’s what to watch for:

Overbaking the crust. It should be golden, not dark brown.
Using overripe plums that might leak or mush.
Spreading chantilly over warm custard which will melt the cream.
Whipping cream past soft peaks which turns it grainy.

Nutrition Facts

Servings: 8
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 30 minutes (including chilling)

Make-Ahead and Storage Tips

You can prepare the crust and custard a day ahead. Store each separately in the fridge, then assemble just before serving. Leftovers keep well in the fridge for up to 3 days. For longer storage, freeze the tart shell and custard separately.

How to Serve Tart with almond custard, chantilly, and plums

This tart shines on a dessert table. Serve it chilled, with extra whipped cream if you’re feeling fancy. It pairs beautifully with a citrusy herbal tea or a light sparkling water with lemon.

Creative Leftover Transformations

Leftovers don’t have to be boring. Here’s how to make them exciting.

Mini Tartlets: Scoop into ramekins and top with extra cream and fruit.
Breakfast Yogurt Bowl: Add a slice over Greek yogurt with a drizzle of honey.
Frozen Treat: Freeze slices and eat like an ice cream tart.

Additional Tips

If you’re serving to a crowd, consider making two tarts. They disappear fast. And always taste your fruit before adding, as the sweetness can vary.

Make It a Showstopper

Brush the plums with warmed apricot jam for a glossy finish. Pipe the chantilly in rosettes or swirls for a professional look. A sprinkle of slivered almonds adds crunch and elegance.

Variations to Try

Berry Bliss: Use mixed berries instead of plums.
Citrus Zing: Add orange zest to the custard.
Nutty Crunch: Add crushed pistachios on top.
Chocolate Drizzle: Drizzle melted dark chocolate over the fruit.
Coconut Cream: Swap chantilly for whipped coconut cream.

FAQ’s

Q1: Can I make the tart crust gluten-free?
A1: Yes, use a 1:1 gluten-free flour blend for baking and follow the same steps.

Q2: Can I use canned plums?
A2: It’s best to use fresh for texture and flavor, but well-drained canned plums can work in a pinch.

Q3: How long does the tart stay fresh?
A3: About 3 days in the fridge, covered loosely to avoid moisture buildup.

Q4: Can I freeze the whole tart?
A4: It’s better to freeze the crust and custard separately, then assemble fresh.

Q5: Is the almond flavor strong?
A5: It’s subtle and balanced, but you can reduce the almond extract if preferred.

Q6: Can I make it dairy-free?
A6: Yes, use plant-based milk and coconut cream for the custard and topping.

Q7: What type of plums work best?
A7: Choose firm, ripe red or black plums for best color and tartness.

Q8: How do I know when the custard is done?
A8: It should be thick enough to coat the back of a spoon and not runny.

Q9: Can I add spices?
A9: A pinch of cinnamon or nutmeg in the custard adds a lovely depth.

Q10: What if I don’t have a tart pan?
A10: A pie dish works too, just adjust the crust shape accordingly.

Conclusion

This tart is the kind of dessert that makes you slow down and savor each bite. With its rich almond custard, airy chantilly, and juicy plums, it’s both comforting and elegant. Whether you’re making it for guests or just to treat yourself, trust me, it’s worth every bite.