Recipe for a Roasted Plum Tart with a rich condensed milk filling – deliciously decadent

Ingredients

For the pastry:
1 ½ cups (250g) cake flour
125g cold butter, chopped in cubes
1/3 cup caster sugar
1 egg yolk
1 tablespoon iced water

For the roasted plums:
1 kg ripe, firm plums (halved, pits removed)
¼ cup soft brown sugar
juice of 1 orange

For the filling:
1 can condensed milk
½ cup freshly squeezed lemon juice
250 g plain cream cheese

How to
To make the pastry: Place the flour, butter & sugar in a food processor. Pulse until it resembles fine breadcrumbs. Add the yolk and pulse again. Now add the iced water and process until it starts to come together in a ball. As soon as it does, remove from the processor, then knead briefly to form a smooth ball. Shape into a disc, cover with cling wrap and refrigerate for 30 minutes. Roll out on a lightly floured surface (about 0,5 cm thick). Transfer to a greased tart tin (about 20-23 cm diameter), then press gently into the corners and trim the top. Line with baking paper, then fill with dry beans or rice. Pre-heat oven to 200 C, then bake for 15 minutes. Remove paper and beans, then bake for another 5-10 minutes until golden. Remove from oven and leave to cool.

To make the roasted plums: Place halved plums on a baking tray (alternate cut-side up and down), then sprinkle with sugar & drizzle with orange juice. Bake at 200 C for 15-20 minutes, then remove and leave to cool. Note: you want the plums to be tender, but not too soft – they must still be in tact.

To make the filling: Using electric beaters, beat the condensed milk with the lemon juice until smooth. Add the cream cheese, then beat until well mixed. Pour into the prepared cooled pastry case, then refrigerate for at least 1 hour before serving. When ready to serve, top with cooled roasted plums, then slice and serve.

Note: This assembled tart can be refrigerated and enjoyed within 2 days. The pastry will however be best served on the first day.

Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Photo copyright – Tasha Seccombe.

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