Plum and cream tart
Instructions
2_18183 CREAM and PLUM TART INGREDIENTS for 4 PEOPLE a roll of puff pastry, 400 ml whipping cream, 100 g sugar, 10 plums, 4 egg yolks, 2 tablespoons of cornmeal, sprigs of fresh mint.
Roll out the pastry and line with this cake mold, stamped the bottom several times with a fork, cover with aluminum foil and gilds in the oven at medium temperature, previously heated, for 15 minutes.
Withdrawn aluminium and gilds it again for 5 minutes, then keep it aside.
Heat the cream with the fresh mint very soft focus.
Beat the egg yolks with sugar until foamy, then add the cream, filtered through a strainer and corn flour dissolved in a little water.
Cook in a double boiler, stirring constantly until the custard thickens; then let it cool.
Cover the base of the cake with the cream, arrange the sliced plums and sprinkled with fresh mint leaves.
Serve immediately.
