Description
A stunning tart layered with almond custard, chantilly cream, and fresh ripe plums. This elegant dessert combines nutty, creamy, and fruity elements in perfect harmony.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch tart pan.
- In a bowl, combine flour and powdered sugar. Cut in cold butter until mixture is crumbly. Add egg yolk and cold water. Mix until dough forms. Chill for 30 minutes.
- Roll out dough and press into tart pan. Prick bottom with a fork. Line with parchment, add pie weights. Bake for 15 minutes. Remove weights and bake 10 more minutes until golden. Cool.
- In a saucepan, whisk together milk, eggs, cornstarch, sugar, and almond extract. Cook over low heat, stirring constantly, until thickened. Remove from heat and cool completely.
- Pour cooled almond custard into tart shell. Chill for at least 1 hour to set.
- Whip heavy cream with vanilla extract until soft peaks form. Spread or pipe over chilled custard.
- Arrange plum slices on top of the cream. Optionally, brush with warmed apricot jam for shine.
- Serve chilled or at room temperature.
Notes
- Use ripe but firm plums for the best texture and flavor.
- For a dairy-free version, use plant-based milk and coconut cream.
- To make ahead, prepare the crust and custard a day early and assemble before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 18g
- Sodium: 40mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg