Plum Tart with Black Tea
4 servings
90 minutes
Plum Tart with black tea is a harmonious blend of creamy tenderness and fruity tartness, enriched by the depth of aromatic bergamot tea. This dessert transports us to a cozy café or home kitchen where the scent of fresh pastries mingles with the warmth of a hot drink. Its inspiration can be linked to French tarts, but the author's approach makes it unique. Plums infused with tea reveal their flavor anew, becoming softer and richer, while the creamy layer gives the dessert a velvety texture. This tart is perfect for morning tea or as a finale to a festive dinner, offering a moment of true gastronomic pleasure.
1
We start with plums: remove the pits and cut the fruits into small pieces.
2
Sprinkle the slices with sugar, then pour tea over the plums so that it completely covers them. Let them soak for an hour at room temperature and another hour in the refrigerator.
- Sugar: 2 tablespoons
- Earl Grey (bergamot black tea): 1 glass
3
We start with the tart base. First, we mix the flour with butter and lemon zest, then add sugar, an egg, and milk, knead well, roll it out, place it in a pie dish, and send it to an oven preheated to 180 degrees for 20 minutes.
- Premium-grade wheat flour: 250 g
- Butter: 140 g
- Lemon zest: 1 piece
- Sugar: 2 tablespoons
- Chicken egg: 1 piece
- Milk: 250 ml
4
Custard. In a saucepan, heat cream with milk, lemon zest, vanilla, and nutmeg.
- Heavy (double) cream: 250 g
- Milk: 250 ml
- Lemon zest: 1 piece
- Vanilla: pinch
- Nutmeg: 1 teaspoon
5
Beat the yolks with sugar and add to the cream mixture, stirring continuously.
- Egg yolk: 8 pieces
- Sugar: 2 tablespoons
6
After thickening the cream, we remove it from the heat and let it cool.
7
Fill the tart base with custard and bake together for another 40 minutes.
8
When the tart cools down, we place the tea-soaked plums on top and enjoy the amazing creamy-fruity taste!
- Plums: 5 piece