These plum and vanilla custard tarts are the kind of sweet I crave when I want sweetness without commitment. Puff pastry gives them lightness and ease, lifting into delicate layers that feel generous rather than heavy, while a thick vanilla custard sits patiently beneath the fruit.
There’s a point in the afternoon when I want something sweet but not celebratory. Plum and vanilla custard tarts suit that moment well. They’re small, contained, and easy to make without feeling thrown together. I usually turn to them when there’s fruit on the side that needs using and I don’t want to think too hard. The custard gives structure, the plums bring sharpness, and the pastry does what puff pastry does best. It’s enough.
Plums, Sugar & A Dusting of Cinnamon
The pastry should break cleanly under the fork, not shatter. Puff pastry works well here because it stays light and lifts around the edges, giving the custard somewhere to sit. Underneath, the custard needs to be properly set. Not wobbling, nor runny. It needs to be thick enough to hold its shape once cut, but still soft on the spoon.
The plums come last. They should be warm and softened, but still recognisable. I don’t want them collapsing into syrup. A good tart lets you taste the fruit as fruit. The vanilla stays in the background. You notice it, but only because it makes the plums taste fuller. A small sprinkle of cinnamon goes over the plums before baking. It’s not there to make the tarts spiced. It simply rounds out the fruit.
Choosing plums that behave
Plums vary more than people expect once heat is involved. Very ripe ones can look appealing, but they often collapse too quickly in the oven. For plum and vanilla custard tarts, I choose plums that are ripe but still firm. Victoria plums work well. So do Marjorie’s Seedlings. Anything that slices cleanly and keeps its shape are what you want for this recipe.
This is less about rules and more about outcome. Firm plums soften gradually, release less liquid, and sit neatly on the custard, mesning the tart stays pretty!
When I actually make these
I make plum and vanilla custard tarts most often in the afternoon. A cup of tea, a book and I’m happy to pause. They’re the right size for that moment. Sweet, but not demanding. One is enough. Two, sometimes if the sweet tooth is raging.
They also work after supper, when people want something small rather than impressive. I don’t dress them up. A dusting of icing sugar if they look like they want it. Perhaps an extra dollop of custard wouldn’t go amiss either.
If you enjoy desserts, my salted caramel chocolate pots follow a similar instinct. Or perhaps for a different type of afternoon treat you could give my Mini Fig & Papaya Upside-Down Olive-Oil Cakes a go too!
I don’t think these Plum and Vanilla Custard Tarts need an occasion. They just need delicious fruit, a bit of time, and a willingness to let them cool just a smidge before you eat them!
Ingredients
Pastry
- 1 sheet ready-rolled puff pastry
Vanilla custard
- 250 ml full-fat milk
- 2 egg yolks
- 2 tbsp caster sugar
- 1½ tbsp cornflour
- 1 tsp vanilla extract
- Pinch of salt
Fruit
- 4 –5 ripe plums thinly sliced
Optional finish
- Flaked almonds or demerara sugar
- Warm apricot jam or honey to glaze
Instructions
Prepare the pastry
- Preheat the oven to 200°C / 180°C fan. Cut the puff pastry into 6 rounds using a cutter.
Dock and bake
- Place the pastry rounds on a lined baking tray. Lightly dock the centre of each round with a fork, leaving a 1–1.5cm border untouched. Bake for 8–10 minutes, until lightly puffed and pale golden.
Make the custard base
- In a bowl, whisk the egg yolks, caster sugar, cornflour and salt until smooth.
Heat the milk
- Warm the milk in a saucepan until steaming but not boiling.
Temper the eggs
- Slowly whisk the hot milk into the egg yolk mixture, adding it gradually so the eggs do not scramble.
Thicken the custard
- Return everything to the pan and cook over a medium heat, whisking constantly, until thickened. Let the custard bubble for 30 seconds, then remove from the heat.
Add the vanilla
- Stir in the vanilla extract, then let the custard cool slightly until thick but still spoonable.
Assemble the tarts
- Spoon the custard into the centre of each pastry round. Arrange the sliced plums on top.
Add optional topping
- Sprinkle with flaked almonds or demerara sugar, if using.
Bake again
- Return to the oven and bake for 10–12 minutes, until the custard is just puffed and the plums are softened.
Cool and finish
- Leave to cool for 10–15 minutes before serving. Brush with warm apricot jam or honey for shine, if desired.
Notes
- Docking the centre of the pastry helps keep a flatter base for the custard while allowing the edges to puff.
- Let the custard bubble briefly on the hob so it thickens properly and sets well in the tart.
- Use plums that are ripe but still firm enough to slice cleanly. Very soft plums can collapse and release too much juice.
- The tarts firm up further as they cool, so give them 10–15 minutes before serving.
- A little warm apricot jam or honey gives shine, but they are lovely without it too.
- Serve warm or at room temperature for the best texture.
