Best Prune Custard Tart Recipes

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CUSTARD TARTS WITH PRUNES



Custard Tarts with Prunes image

Recipe adapted from My Little French Kitchen by Rachel Khoo Makes 12 tartlets

Provided by eatlittlebird.com

Time 1h15m

Number Of Ingredients 9

350 g (12 1/2 oz) block of puff pastry
granulated sugar
butter for greasing
12-15 pitted prunes, roughly chopped
300 ml (1 cup plus 3 tablespoons) crème fraîche
4 tablespoons caster sugar
2 eggs
1 egg yolk
pinch of fine salt

Steps:

  • Preheat the oven to 190°C (375°F).
  • Dust the work surface with some granulated sugar.
  • Roll out the puff pastry into a large rectangle, measuring approx 40 cm x 30 cm.
  • Dust the pastry with some more granulated sugar and use a rolling pin to gently press in the sugar.
  • With the long side facing you, roll the dough up tightly.
  • Cut the dough evenly into 12 slices.
  • Grease a 12 hole muffin tin with some butter.
  • Sprinkle the work surface with some more granulated sugar and use the rolling pin to gently flatten each slice of dough into a circle large enough to fit the muffin hole.
  • Place a small amount of chopped prunes in each piece of dough.
  • In a mixing bowl, whisk together the crème fraîche, caster sugar, eggs, egg yolk and salt.
  • Fill each pastry cup with the custard, but leave a small border.
  • Bake for about 35 minutes, or until the pastry is golden. Remove the tarts from the mould immediately, otherwise they will stick.

Nutrition Facts : ServingSize Nutritional info per tart, Calories 254 calories, Sugar 6.6g, Sodium 108.5mg, Fat 14.9g, Carbohydrate 26g, Fiber 0.4g, Protein 4.8g, Cholesterol 68.6mg

VINARTERTA



Vinarterta image

In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 15

4 cups all-purpose flour, plus more for surface
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon plus 1 teaspoon whole milk
2 pounds pitted prunes
2 cups water
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cardamom
Confectioners' sugar, for dusting

Steps:

  • Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
  • Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
  • Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
  • Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
  • To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
  • Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.

PRUNE CUSTARD TART



Prune Custard Tart image

Provided by Patricia Wells

Categories     dessert

Time 1h

Yield Eight to 10 servings

Number Of Ingredients 8

1 pound dried prunes, pitted
3 tablespoons Armagnac or Cognac
1 teaspoon unsalted butter for the baking dish
1 teaspoon unbleached all-purpose flour for the baking dish
5 tablespoons sugar
3 large eggs
3 tablespoons unbleached all-purpose flour
2 cups whole milk

Steps:

  • Two days before preparing the flan, toss the prunes with Armagnac or Cognac, cover securely and set aside to marinate. (If time is limited, you can skip the marinade and simply toss the prunes with the spirits, although the two-day marinade will offer a richer, more flavorful dessert.)
  • Preheat the oven to 375 degrees.
  • Butter and flour a 10 1/2-inch straight-sided ceramic baking dish.
  • Add one tablespoon of sugar to the marinated prunes and toss. Place them on the bottom of the prepared baking dish, forming a single, tight layer that thoroughly covers the bottom of the dish.
  • Place the eggs and three tablespoons of sugar in a large bowl and, using a whisk or electric mixer, beat until well blended. Add the flour and mix well. Add the milk and mix well. Pour the batter into the prepared baking dish and bake until bubbly and brown, about 45 minutes.
  • Sprinkle with the remaining tablespoon of sugar and allow to cool. Serve at room temperature. This is just as delicious the next day.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 2 grams, Carbohydrate 51 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 45 milligrams, Sugar 9 grams, TransFat 0 grams

FRANGIPANE-PRUNE TART



Frangipane-Prune Tart image

Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.

Provided by Tejal Rao

Categories     pies and tarts, dessert

Time 1h

Yield 12 slices

Number Of Ingredients 11

1 cup Earl Grey tea, hot
9 ounces (250 grams) prunes, pitted and halved
1 1/2 cups (135 grams) sliced almonds, plus 1 tablespoon for garnish
3/4 cup (165 grams) sugar
1/2 teaspoon salt
6 tablespoons (90 grams) butter
2 eggs
1 tablespoon brandy
1/2 teaspoon almond essence (optional)
1 9-inch parcooked tart shell (see recipe)
1 teaspoon icing sugar, for garnish

Steps:

  • Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
  • Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
  • Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams

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