Description
A delightful shortcrust cake featuring a creamy vanilla pudding filling and sweet plums. This cake is perfect for any occasion.
Ingredients
Scale
- 150g all-purpose flour
- 75g unsalted butter, cold and cubed
- 50g granulated sugar
- 1 egg yolk
- 1 tablespoon cold water
- For the Vanilla Pudding:
- 500ml milk
- 100g granulated sugar
- 40g cornstarch
- 2 egg yolks
- 1 teaspoon vanilla extract
- For the Plums:
- 500g fresh plums, pitted and halved
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 180°C (350°F).
- For the shortcrust pastry, combine flour, sugar, and cold butter in a bowl. Rub the butter into the flour until it resembles breadcrumbs.
- Add the egg yolk and cold water. Mix until a dough forms. Do not overmix.
- Press the dough evenly into the base of a 23cm (9-inch) tart tin. Prick the base with a fork.
- Bake the shortcrust for 15-20 minutes until lightly golden. Let it cool.
- For the vanilla pudding, whisk together milk, sugar, and cornstarch in a saucepan.
- Whisk in the egg yolks and vanilla extract.
- Cook over medium heat, stirring constantly, until the pudding thickens. Do not boil.
- Pour the vanilla pudding into the cooled shortcrust base.
- Arrange the plum halves on top of the pudding. Sprinkle with sugar and lemon juice.
- Bake for another 25-30 minutes, or until the plums are tender and slightly caramelized.
- Let the cake cool completely before serving.
Notes
- Ensure the butter is very cold for a flaky pastry.
- Stir the pudding constantly to prevent lumps.
- Adjust the sugar for the plums based on their sweetness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
Keywords: shortcrust cake, vanilla pudding, plums, fruit tart, dessert, home baking