Plum tart

Not sure how to fancy the name up...it is what it is. I could francois it up I suppose...maybe...tarte aux prune, although I"m not sure I've translated that correctly. Whatever you wish to call it, it is yummy.

Plum tart

Ingredients

Sweet shortcut pastry
1 2/3 cup plain flour
2 tablespoons icing sugar
1 egg white
180g dairy free spread
vanilla bean, split, seeds scraped

Tart filling
5 plums
(water, vanilla, castor sugar for syrup)
1 tin coconut cream
1 vanilla bean, split, seeds scraped
2 eggs + 1 egg yolk
1/4 cup caster sugar
blueberries

Grease a part tan and preheat oven to 180 degrees C.

Make pastry - process all ingredients until a dough forms. Wrap in clingfilm and chill for 1 hour.
Roll out pastry and bake with pastry weights for 10 minutes. Remove weights and bake for a further 5-10 minutes until pale golden.

Meanwhile halve and deseed the plums. Blanch in syrup for 1 minute.
Make the custard - heat coconut cream and vanilla until almost boiling. Whip eggs and sugar together and then add the warm cream into the egg mixture.

Place plums, cut side down, into the tart case. Add blueberries and then gently pour in the custard.
Bake for 35-40 minutes until custard is set.

It is best eaten chilled. With vanilla icecream. Everything is great with icecream :-)

Bon appetit!