Chai Spiced Plum Custard Tart
Prep time: 
Cook time: 
Total time: 
Yields: 8
  • 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
  1. 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.
  2. Preheat oven to 375°F, positioning a rack in the bottom third of the oven.
  3. 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.
  4. Whisk together cooled ¼ cup Chai tea milk, heavy cream, eggs, sugar, flour, and extract in a medium bowl until smooth, set aside.
  5. 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.
  6. Once plums are arranged, pour custard over plums. If there are flour clumps in your custard mix press through a sieve over the tart.
  7. Carefully transfer tart to the oven and bake until plums are soft and top of custard is golden, about 30-40 minutes.
  8. Transfer tart to a rack to let cool to room temperature before serving or removing from pan.
  9. Before serving top with slivered almonds and powdered sugar.
The reason you heat a ½ cup of milk with the chai tea bags, instead of only the ¼ cup needed, is because you will have some liquid lost in the evaporation process, as well as in the tea bags after they steep.
Recipe by Bake 2 The Future at