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Plum and Vanilla Custard Tarts

Flaky puff pastry tarts filled with thick-set vanilla custard and topped with softly baked plums. A quick, elegant dessert using ready-made pastry.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Dessert, Sweet Things
Cuisine: Modern British
Keyword: afternoon tea bakes, baked custard, custard tarts, easy puff pastry dessert, fruit tart recipe, individual desserts, plum and vanilla custard tarts, plum custard tarts, plum desserts, plum recipe, puff pastry tarts, quick desserts, quick sweet bakes, vanilla custard, vanilla custard tarts
Servings: 6
Calories: 328kcal

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

Hey Lolly's Kitchen Tips
  • 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.

Nutrition

Calories: 328kcal
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