If you are looking for an elegant dessert, then this tart is your answer! Plums are the perfect baking fruit. You can use them in so many preparations, and they hold their structure when heated. Instead of absorbing the flavors around them, they just become stronger and more intense. Combining them with a sweet Brown Sugar Tart Pastry and filled with a chai spiced custard, it creates an other worldly experience.
When baking a custard pie, or tart, it is easy to not know when to remove them from the oven. The best way to tell if your custard is set is to do the giggle test. Gently shake the baking vessel. If the center of the custard slightly jiggles, it’s done. As it cools, the residual heat in the filling will finish baking the center. Also, if your custard begins to puff at the edges, it is past the point of being done. If it puffs up to quickly in the beginning of the baking process, the oven is too hot.
Feel free to use any stone fruit with this recipe. If you get lucky and find prune plums in the store don’t pass them up! Prune plums are perfect with this recipe. Also, feel free to omit the chai spice, or add earl grey tea instead – mmmmmm. Oh, and don’t forget a dollop of homemade whipped cream on top.
- Brown Sugar Tart Pastry
- ½ cup 2% or whole milk (only a ¼ cup will be used in the final custard)
- 2 tea bags of your favorite Chai Tea
- ¼ cup heavy cream
- 2 eggs
- ¼ cup sugar
- 3 tablespoons all-purpose flour
- ½ teaspoons almond extract
- 4 large plums or 2 pounds of prune plums (roughly 10 prune plums)
- Handful of Slivered Almonds
- Powdered Sugar
- In a small sauce pan bring ½ cup milk to a simmer. Turn off burner and place the 2 Chai tea bags in the hot milk to steep, set aside to cool.
- Preheat oven to 375°F, positioning a rack in the bottom third of the oven.
- Gently press dough into tart pan. Prick the bottom of the pastry all over with a fork, and set aside. If working in a warm-hot kitchen place in the refrigerator until ready to assemble.
- Whisk together cooled ¼ cup Chai tea milk, heavy cream, eggs, sugar, flour, and extract in a medium bowl until smooth, set aside.
- Cut each plum in half and remove the pit. Once pitted, you can leave the plums in half or cut each plum into quarters or eighths. We cut our plums into eighths. Arrange plums in a single layer inside pastry shell.
- Once plums are arranged, pour custard over plums. If there are flour clumps in your custard mix press through a sieve over the tart.
- Carefully transfer tart to the oven and bake until plums are soft and top of custard is golden, about 30-40 minutes.
- Transfer tart to a rack to let cool to room temperature before serving or removing from pan.
- Before serving top with slivered almonds and powdered sugar.