Vanilla cream tart with plum Namelaka

Ingredients

Pastry

250 grams (8.8 ounces) flour
65 grams (2.3 ounces) powdered sugar
A pinch of salt
150 grams (5.3 ounces) cold butter
1 egg
2 tablespoons (30 milliliters) cream (33-35%)

Filling

450 milliliters (1.9 cups) milk
300 milliliters (1.3 cups) cream (33-35%)
1 vanilla pod
1 cinnamon stick
3 eggs
150 grams (5.3 ounces) superfine sugar

Plum Jam

150 grams (5.3 ounces) plum puree
2 grams (0.07 ounces) agar
30 grams (1 ounce) liquid invert sugar syrup
2 grams (0.07 ounces) gelatin

Plum Namelaka

170 grams (6 ounces) white chocolate
1 leaf gelatin
100 milliliters (0.4 cup) milk
5 milliliters (0.2 ounces) liquid glucose
200 milliliters (0.8 cup) whipped cream
40 grams (1.4 ounces) plum puree

Equipment

Mixing Bowls
Having a variety of sizes helps manage ingredients efficiently and keeps your workspace organized.
Hand Whisk
Essential for blending smaller quantities of liquids and achieving a smooth consistency.
Cling Film
Great for wrapping dough for chilling to maintain moisture and prevent it from drying out.
Rolling Pin
Ideal for evenly flattening your dough; make sure to flour it to avoid sticking.
Springform Pan (24 cm)
Perfect for setting the tart's shape, making it easier to remove once baked.
Baking Paper
Keep your pastry from sticking and ensure even baking with this handy kitchen staple.
Aluminum Foil and Dry Beans
Used for blind baking to keep the crust from puffing up during the initial bake.
Hand Blender
Aids in achieving a silky smooth texture for the plum components of the tart.

Instructions

Step 1

1. In a bowl, mix together the flour, powdered sugar, and a pinch of salt. Add the cold butter and rub it into the flour mixture with your fingers until it resembles fine crumbs. Add the whisked egg and cream, stirring quickly until a smooth dough forms. Shape the dough into a ball.

Step 2

Tip: Using your hands to knead the dough quickly helps ensure the butter stays cold, which is essential for a flaky pastry.

Step 3

2. Place the dough on a sheet of cling film. Press down with an 18 cm (7-inch) plate to flatten slightly, then wrap the edges of the cling film around the dough. Refrigerate for at least 30 minutes.

Step 4

Tip: Chilling the dough helps it relax and prevents shrinking during baking.

Step 5

3. On a cool, floured surface, roll out the dough between two sheets of cling film to a circle about 28 cm (11 inches) in diameter. Transfer to a 24 cm (9.5-inch) springform pan lined with baking paper, pressing the dough into the bottom and up the sides. Trim any excess dough. Prick the base with a fork and refrigerate for another 30 minutes.

Step 6

Tip: Rolling the dough between cling film sheets can prevent sticking and tearing.

Step 7

4. Preheat your oven to 200°C (390°F). Cover the pastry with foil and fill with pie weights or dried beans. Bake for 15 minutes, or until light golden brown. Remove the foil and weights, then cool slightly. Reduce oven temperature to 190°C (375°F).

Step 8

Tip: Using weights keeps the crust from puffing up during the initial baking.

Step 9

5. For the filling, bring the milk, cream, vanilla pod, and cinnamon stick to a boil over low heat. Let it steep for 20 minutes, then discard the cinnamon stick. In another bowl, beat the eggs with sugar. Gradually pour the milk mixture into the eggs, stirring constantly. Pour this mixture into the pastry shell and bake for 40-50 minutes, or until set.

Step 10

Tip: Strain the milk mixture before adding it to the eggs to remove the cinnamon stick and any bits of vanilla pod.

Step 11

6. Turn off the oven and leave the tart inside for 15 minutes. Let it cool to room temperature, then refrigerate until completely chilled.

Step 12

Tip: Leaving the tart in the oven with the door slightly ajar helps it cool gradually, reducing the risk of cracks.

Step 13

7. For the plum jam, combine the plum puree, liquid invert sugar syrup, and agar in a saucepan. Boil until thickened, then remove from heat and add the gelatin. Blend with a hand blender and let cool.

Step 14

Tip: Ensure the agar and gelatin are fully dissolved for a smooth texture.

Step 15

8. To make the plum namelaka, melt the white chocolate in a microwave or double boiler. Soak the leaf gelatin in cold water. Heat the milk, plum puree, and liquid glucose in a saucepan until almost boiling, then add the dissolved gelatin. Pour one-third of the milk mixture over the melted chocolate and stir until smooth. Repeat twice more with the remaining milk mixture.

Step 16

Tip: Adding the warm milk mixture gradually helps the white chocolate emulsify smoothly.

Step 17

9. Stir in the whipped cream and blend with a hand blender until thoroughly combined. Cover with cling film and refrigerate for at least 24 hours before use.

Step 18

Tip: Allowing the namelaka to set for 24 hours gives it a creamy, stable texture perfect for piping.

Servings

Ah, the crowning moment of baking – serving your creation! This tart pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. If you want to get a bit fancy, drizzle some warm caramel or a dusting of powdered sugar on top. For a fresh, tangy balance, serve it with a side of mixed berries or a fresh fruit salad. Host a tea party and let this tart be the star of the table, served alongside delicate finger sandwiches and steaming cups of tea. Feeling indulgent? Accompany the tart with a glass of sweet dessert wine. And remember, presentation matters! A sprig of mint or a twist of lemon zest on each slice can add a pop of color and a fresh aroma. With these ideas, you'll turn this plum tart into a memorable culinary experience!

Variations

For a gluten-free version, you can use a gluten-free flour blend instead of regular flour for the pastry dough. Ensure that all other ingredients, such as baking powder and any additional thickeners, are also gluten-free. For a vegan tart, replace the butter with a plant-based margarine and the eggs in the pastry with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg). Substitute the dairy cream with a coconut cream or another plant-based alternative. Using agar-agar instead of gelatin is already covered in the recipe, making it easier to adapt for a vegan diet. These adjustments will help you enjoy a delicious plum tart without gluten or animal products!

Faq

Why is my dough too crumbly?
Ensure that your butter is cold when you start mixing; adding it while warm can prevent the dough from binding properly.
How can I tell if my tart is fully baked?
The filling should be set but still have a slight jiggle in the center when gently shaken. It will continue to firm up as it cools.
Can I prepare components in advance?
Absolutely! You can make the pastry dough and the plum namelaka a day ahead and store them in the fridge.
What is the best way to reheat leftovers?
Reheat your tart slices in a preheated oven at 150°C (300°F) for about 10 minutes or until warmed through.
How do I prevent the crust from shrinking?
Chill the dough thoroughly before baking and avoid stretching it while fitting it into the pan.
Can I substitute the plum with another fruit?
Sure! Try using apricots, peaches, or even berries for a different, yet equally delicious, flavor profile.