Christmas Plum Tart


500g sweet short pastry

4 large red plums

Caster sugar for sprinkling

200g Tatua Crème Anglaise

½ tsp mixed spice

¼ tsp cinnamon

2 egg yolks

1/8 cup caster sugar

Tatua Dairy Whip Whipped Cream


  1. Roll out pastry ½ cm thick.
  2. Line a fluted 24cm (9½ inch) tart tin with the pastry. Chill at least 2 hours.
  3. Preheat oven to 180°C.
  4. Bake blind for 15 minutes. Remove baking blind material and bake for further 5-8 minutes until pastry is slightly brown.
  5. Turn oven grill to 220°C. Cut plums in half and remove stones using small paring knife. Bunch halves together cut side up on a chopping board and sprinkle heavily with sugar.
  6. Transfer sugared plums to baking paper lined baking tray. Grill for 5-6 minutes until sugar bubbles and caramelises.
  7. Switch oven back to bake at 150°C. Place plum halves evenly into tart case cut side down.
  8. Whisk Tatua Crème Anglaise with spices, yolks and sugar until smooth.
  9. Place tart into the oven and pour Crème Anglaise mixture carefully until tart case is full. Bake for 20- 30 minutes until the mixture sets.
  10. Top each serving with Tatua Dairy Whip Whipped Cream immediately prior to serving.
  11. Serves 6


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