
Tempt the taste buds with this dessert with plums buried in a creamy mixture that's not too sweet.
Ingredients
- 1 sheet frozen sweet short pastry, defrosted
- 250 gram tub sour cream or light sour cream
- 2 eggs
- 2 tblsp castor sugar
- 1 tsp vanilla essence
- 6 ripe plums halved and stoned
- ground cinnamon or allspice
Method
- Roll the pastry out large enough to line the base and sides of a 20 cm loose-bottom flan tin. Bake blind at 180°C for 15 minutes or until the edges are lightly browned and the pastry cooked. Remove the baking blind material.
Filling
- Beat the sour cream, eggs, sugar and vanilla essence together. Pour into the pastry lined flan.
- Arrange the plums cut side up in the filling and sprinkle with cinnamon or allspice to garnish.
- Bake at 180°C for 40-50 minutes. Dust with icing sugar before serving.
Cooks Tips
- A 400 gram tin of fruit halves, well drained, can be substituted for fresh fruit. Apricots and plums are best. - To make individual tarts you will need 2 sheets of pastry cut to fit 4 x 10cm flan tins. - Bake blind as above and when filled with cream and plums, cook for 15-20 minutes until the cream filling has set.
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