Plum Spiced Custard Tart

We’re ok with holiday drama - if it’s a dramatic-looking dessert like this! The buttery crust holds smooth, creamy custard, where the exotic flavours of rose and cardamom are waiting to delight your palate. Delightfully different, you’ll be proud to feature it on your table.

Prep Time
35 minutes 2 hours chilling time
Cook Time
25 to 30 minutes
Image
Plum custard tart decorated with sliced plums and dried rose petals on a black platter on a black table
Tart Tin with Removable Bottom
Tart Tin with Removable Bottom
Servings
1 9-inch tart
For the crust:
  • 1⅔ cups (208 g) all-purpose flour
  • ¼ tsp (2 g) salt
  • ½ cup (113 g) butter
  • ⅓ cup (67 g) Redpath® Organic Granulated Sugar
  • 1 egg yolk
  • 1 tbsp (15 ml) heavy cream
  • 2 tsp (10 ml) pure vanilla extract
For the custard:
  • 2 cups (500 ml) milk
  • ¼ cup + 2 tbsp (75 g) Redpath® Organic Granulated Sugar
  • 2 tbsp (2 g) edible rose petals
  • 2 tsp (5 g) whole cardamom pods
  • 8 tsp (21 g) cornstarch
  • ¼ tsp (2 g) salt
  • 3 egg yolks
  • 1 tbsp (15 ml) pure vanilla extract
  • 1 tbsp (14 g) butter
Garnish:
  • Sliced plums
  • ¼ cup (50 g) Redpath® Organic Granulated Sugar (optional)
  • Edible rose petals (optional)
Instructions
Image
Plum Custard Tart
For the crust:
Step 1
Step 2

In the bowl of a stand mixer using the paddle attachment, cream the butter until smooth; 2 minutes. Add the Redpath® Organic Granulated Sugar and cream on medium-high speed until mixture is light and fluffy; 5 minutes. Add in the egg yolk and blend until incorporated. Add in the heavy cream and vanilla extract. Cream until well mixed. 

Step 3

Add in the dry ingredients. Mix on low speed until flour is just combined. Transfer dough onto a sheet of plastic wrap. Form dough into a disc and wrap well. Place in fridge to chill; at least 1 hour. 

Step 4
Step 5

Allow dough to come to room temperature; about 5 to 10 minutes.

Step 6
Step 7
Step 8

Place baking sheet into the freezer to chill; 15 minutes.

Step 9

Place a piece of parchment, larger than the tart tin, into the chilled tart shell. Fill with baking weights, dried beans, or uncooked rice.

Step 10
Step 11

Remove from oven and place onto a wire cooling rack. Allow tart shell to cool completely in the tin before filling.

For the pastry cream:
Step 1

In a medium pot over medium heat, stir together the milk, 2 tablespoons (25 g) of the Redpath®  Organic Granulated Sugar, rose petals, and cardamon pods (crushed using a mortar and pestle; husks and any uncrushed seeds will be strained out) until it just starts to simmer and sugar is dissolved. Turn off heat and cover pot. Allow to infuse; 10 to 15 minutes.

Step 2
Step 3
Step 4
Step 5
Step 6

Remove from heat. Whisk in the vanilla extract until thoroughly combined into the pastry cream. Add butter. Fully incorporate butter into the pastry cream.

Step 7
Step 8

Whisk chilled pastry cream before using, to ensure a smooth consistency.

Pastry cream can be kept covered in the fridge for up to 5 days.

To assemble:
Step 1

Carefully remove tart shell from the tin and place onto desired serving plate.

Step 2
Step 3

Wash, dry, and thinly slice plums. If desired, dip one of the cut sides of the plums into the Redpath® Organic Granulated Sugar. Arrange the sliced plums, sugar side up (if using), onto the surface of the tart. Sprinkle tart with rose petals, if desired.

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Plum_Custard