Recipe Plum & vanilla creme fraiche tart : Practical and Delicious

Recipe Plum & vanilla creme fraiche tart : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Plum & vanilla creme fraiche tart. You are currently reading Recipe Plum & vanilla creme fraiche tart : Practical and Delicious. This recipe is the creation of the chef Rodney Dunn. Recipe Plum & vanilla creme fraiche tart requires 25m, cook 35m and serve 8. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

11 Ingredients

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  180g plain flour
  
  
  


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  100g chilled butter, cubed
  
  
  


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  1 tbsp caster sugar
  
  
  


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  1 egg yolk
  
  
  


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  2 tsp chilled water
  
  
  


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  1 x 825g can whole dark plums in syrup (SPC brand)
  
  
  


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  1 x 250g carton creme fraiche
  
  
  


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  200ml thickened cream
  
  
  


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  1 vanilla bean
  
  
  


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  2 tsp Cointreau liqueur
  
  
  


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  2 tbsp plum jam
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

7 Method Steps

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  Step 1
  
  
  
  
  Place the flour, butter and sugar in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water, and process until the pastry starts to come together. Turn onto a lightly floured surface and knead lightly until smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180°C. Roll out pastry to a 25cm disc about 7mm thick. Line a 20cm (base measurement) pie dish with pastry and trim any excess. Prick pastry all over with a fork. Place in the fridge for 10 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Cover with non-stick baking paper and fill with rice or dried beans. Bake in preheated oven for 20 minutes. Remove paper and rice or beans. Bake for a further 10 minutes or until golden brown. Cool.
  
  
  


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  Step 4
  
  
  
  
  Drain the plums and reserve 2 tablespoons of the syrup. Use a sharp knife to cut each plum in half and remove the seed. Place in a large bowl. Cover with plastic wrap and place in the fridge until required.
  
  
  


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  Step 5
  
  
  
  
  Combine creme fraiche and cream in a large bowl. Use a sharp knife to split vanilla bean in half, and scrape out the seeds. Add seeds and Cointreau to the creme fraiche mixture and stir with a wooden spoon until well combined. Cover with plastic wrap and place in the fridge until required.
  
  
  


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  Step 6
  
  
  
  
  Place the plum jam and the reserved plum syrup in a medium saucepan. Stir over medium heat for 5 minutes or until jam melts and the mixture is thick.
  
  
  


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  Step 7
  
  
  
  
  Just before serving, spoon the vanilla creme fraiche into the tart shell. Arrange the plums, cut-side down, evenly over the creme fraiche and drizzle with the jam sauce.
  
  
  

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