* 2.2 lbs plums (1 kg), halved and pitted * ⅔ cup brown sugar (140 g) * 1 tsp ground cloves
**Custard**
* 4 egg yolks * 6 tbsp white sugar * 1 cup milk * 1 cup double cream * Seeds from 1 vanilla pod * 3 tsp cornstarch
**Crust**
* 2 rolls shortcrust pastry (2 x 11 oz / 2 x 320 g) * 1 egg + 1 tbsp milk for brushing * 1 cup dry beans for blind baking
**Instructions**
**1. Make the Plum Filling** Simmer plums, sugar, and cloves over low heat until thick like chunky jam. Cool completely.
**2. Make the Custard** Whisk egg yolks with sugar until pale. Heat milk, cream, and vanilla seeds until steaming. Temper eggs with a little warm milk, then combine with the rest. Add cornstarch and cook on low until thick. Cover and cool.
**3. Bake the Tart** Line a 9-inch pie dish with one pastry roll. Blind bake with parchment and beans at 350°F (180°C) for 15 mins.
Remove beans and paper, spread plum filling, and add a lattice from the second pastry roll. Brush with egg wash and bake at 400°F (200°C) for 25–30 mins until golden. Cool completely before slicing. Serve with custard.
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**Ingredients**
**Plum Filling**
* 2.2 lbs plums (1 kg), halved and pitted
* ⅔ cup brown sugar (140 g)
* 1 tsp ground cloves
**Custard**
* 4 egg yolks
* 6 tbsp white sugar
* 1 cup milk
* 1 cup double cream
* Seeds from 1 vanilla pod
* 3 tsp cornstarch
**Crust**
* 2 rolls shortcrust pastry (2 x 11 oz / 2 x 320 g)
* 1 egg + 1 tbsp milk for brushing
* 1 cup dry beans for blind baking
**Instructions**
**1. Make the Plum Filling**
Simmer plums, sugar, and cloves over low heat until thick like chunky jam. Cool completely.
**2. Make the Custard**
Whisk egg yolks with sugar until pale. Heat milk, cream, and vanilla seeds until steaming. Temper eggs with a little warm milk, then combine with the rest. Add cornstarch and cook on low until thick. Cover and cool.
**3. Bake the Tart**
Line a 9-inch pie dish with one pastry roll. Blind bake with parchment and beans at 350°F (180°C) for 15 mins.
Remove beans and paper, spread plum filling, and add a lattice from the second pastry roll. Brush with egg wash and bake at 400°F (200°C) for 25–30 mins until golden. Cool completely before slicing. Serve with custard.
Full recipe and more details: [Easy Plum Custard Tart Recipe](https://www.joinyourlife4u.com/easy-plum-custard-tart-recipe/?utm_source=chatgpt.com)