Plum Tart with Eggnog Cream

2.5
Average: 2.5 (2 votes)
(2 votes)
Plum Tart with Eggnog Cream
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Health Score:
3,7 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
16
For crust
250 grams Pastry flour
3 tablespoons sugar
1 pinch salt
125 grams cold butter
1 egg
Legume (for blind baking)
For filling
1 kilogram ripe Plum
2 centiliters Plum brandy
100 grams sugar
30 grams cornstarch
cinnamon
200 milliliters Whipped cream
1 packet whipped cream stabilizer
25 grams sugar
300 grams Mascarpone
3 tablespoons Advocaat (or eggnog)
50 grams dark Couverture
How healthy are the main ingredients?
PlumMascarponeWhipped creamsugarsugarsugar

Preparation steps

1.

For the crust, combine the flour, sugar, and salt. Cut the butter into small pieces. Make a well in the flour mixture and add the butter and the egg. Cut the butter into the flour with a pastry cutter or two knives until the mixture resembles coarse meal. Form the dough into a disc, cover with plastic wrap and refrigerate for 30 minutes. 

2.

Preheat the oven to 180°C (approximately 350°F). Roll out 2/3 of the dough between two layers of plastic wrap until it is the size of the bottom of the springform pan. Grease the pan with butter and press the dough onto the bottom of the pan. Roll the remaining dough and press around the sides of the pan about 3 cm (approximately 1 1/4 inches) up the rim of the pan. Poke the bottom of the crust with the tines of a fork several times. Cover the dough with parchment paper, fill with baking beans, and blind bake the crust for 20 minutes. Remove and let cool. 

3.

For the filling, rinse the plums, halve, and remove the pit. In a saucepan, bring to a simmer the plums, 3 tablespoons of water, plum brandy, sugar, and cinnamon for about 4 minutes. Combine the cornstarch with 1 tablespoon water and stir into the plum liquid. Bring the mixture to the simmer, stirring until thickened. Remove from the heat and let cool. Transfer the plum mixture to the crust. Whip the cream with the cream stabilizer and the sugar until stiff. Stir together the mascarpone and Advocaat until smooth.  Fold in the whipped cream. Evenly spread the cream mixture onto the plums. Chop the chocolate and melt it in a double boiler. Fill a small freezer bag with the chocolate. Cut off a small corner and pipe stripes across the cake in both directions. Chill until ready to serve.