Plum Melba Tart

After discovering the awesome tart base when I made the Lemon Meringue Tart at the beginning of the year, then I always wanted to revisit this tart base recipe!!! I reckon tart is only good for a large group of people because of the amount of butter you use in the base you instantly know that it's a fatty treat!!! Plus the tart tin I've got is pretty big, and it's only good when you have a dinner party. Although I do have a small 10cm one, but the effort of making a tart base, then making the filling is a bit too much for a 10cm tart! =P

So this 9 people dinner party during Easter is perfect for a dessert tart! For the tart base, refer to Lemon Meringue Tart...

Ingredients:

4 ripe plums, peeled, halved, stones removed

200ml thin cream

1 vanilla bean, split, seeds scraped

2 eggs, plus 1 extra yolk

1/4cup caster sugar

125g raspberries

2tbs flaked almonds

1) Preheat the oven to 190C, bake the tart base with pastry weight for 10min, then remove the weights and bake for a further 5min until pale golden and dry. Remove from oven.

2) Reduce oven heat to 170C. Heat the cream and vanilla pod and seeds in a saucepan over medium heat until just below boiling point. Gently whisk the eggs, extra yolk and sugar together in a bowl, then whisk the warm cream into the egg mixture, discarding the vanilla pod.

3) Place the plum halves, cut-side down in the tart case. Scatter with half the raspberries, then pour over the cream mixture. Bake in the oven for 35-40min until the custard is set. Cool slightly, then dust with icing sugar and serve scattered with the almonds and remaining raspberries.

This recipe was from a recent purchase of 'More Please'... it was some great recipes in there and fantastic photography!!!! I have a habit of tagging the book with tabs when I get a new one!!! And now this book has heaps of tags hanging off the side of the book waiting for me to adventure through!!!