Prune And Vanilla Custard Tart With Date Shortcrust Pastry Recipe by Mila Skull
Cooking Instructions 50 minutes 1 Prepare the pastry and let it rest in the refrigerator for 1 hour. Bring the milk and vanilla to a boil. 2 Beat the eggs with the sugar until the mixture is pale and creamy. 3 Add the cornstarch and mix well until fully incorporated. 4 Gradually add the boiling milk while whisking constantly. 5 Pour the mixture back into the saucepan and cook over low heat until it thickens. 6 Roll out the pastry on a floured surface. Preheat the oven to 350°F (180°C). 7 Place the pastry in a greased tart pan and arrange the prunes on top of the pastry. 8 Pour the custard over the prunes. Trim any excess pastry using a pastry wheel. 9 Bake for 40 minutes. Let cool at room temperature. 10 Cover and refrigerate for 8 hours. 11 Invert the tart to unmold, then turn it right side up. 12 It's ready to serve! Enjoy! 1 Prepare the pastry and let it rest in the refrigerator for 1 hour. Bring the milk and vanilla to a boil. 1 Prepare the pastry and let it rest in the refrigerator for 1 hour. Bring the milk and vanilla to a boil. 2 Beat the eggs with the sugar until the mixture is pale and creamy. 2 Beat the eggs with the sugar until the mixture is pale and creamy. 3 Add the cornstarch and mix well until fully incorporated. 3 Add the cornstarch and mix well until fully incorporated. 4 Gradually add the boiling milk while whisking constantly. 4 Gradually add the boiling milk while whisking constantly. 5 Pour the mixture back into the saucepan and cook over low heat until it thickens. 5 Pour the mixture back into the saucepan and cook over low heat until it thickens. 6 Roll out the pastry on a floured surface. Preheat the oven to 350°F (180°C). 6 Roll out the pastry on a floured surface. Preheat the oven to 350°F (180°C). 7 Place the pastry in a greased tart pan and arrange the prunes on top of the pastry. 7 Place the pastry in a greased tart pan and arrange the prunes on top of the pastry. 8 Pour the custard over the prunes. Trim any excess pastry using a pastry wheel. 8 Pour the custard over the prunes. Trim any excess pastry using a pastry wheel. 9 Bake for 40 minutes. Let cool at room temperature. 9 Bake for 40 minutes. Let cool at room temperature. 10 Cover and refrigerate for 8 hours. 10 Cover and refrigerate for 8 hours. 11 Invert the tart to unmold, then turn it right side up. 11 Invert the tart to unmold, then turn it right side up. 12 It's ready to serve! Enjoy! 12 It's ready to serve! Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Salsa Quick Rigatoni Alfredo Stroganoff Fresh Mediterranean Salad Snickerdoodles with Toasted Pecans Creamy pesto chicken Grilled Salsa Quick Rigatoni Alfredo Stroganoff Fresh Mediterranean Salad Snickerdoodles with Toasted Pecans Creamy pesto chicken Boozy Crunchy Butterscotch Ice Cream For breakfast omelette Strawberry Ice Cream dessert Blue moon mocktail Mango lassi Aloo Phulkophir Dalna (Potato & Cauliflower Curry - Bengali Style)) Kheer Hot Coffee Brown Rice vegetable idli Mango phirni Boozy Crunchy Butterscotch Ice Cream For breakfast omelette Strawberry Ice Cream dessert Blue moon mocktail Mango lassi Aloo Phulkophir Dalna (Potato & Cauliflower Curry - Bengali Style)) Kheer Hot Coffee Brown Rice vegetable idli Mango phirni