Exploring Turkish Cuisine
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Vanilla Custard Tart with Prunes: Reblog

While I was writing up the post about Ricotta Yogurt Cheesecake, I found this one in my past recipe collection. The memory of the delightful taste instantly came alive and I thought I’d like to share it with you. We’re going back in time to 2009…

I hadn’t taken much of jacaranda trees lining streets of Sydney, announcing the start of spring, until three weeks ago when I went on a school excursion and heard a co-teacher explaining about the specialness of the trees. I would see purple colours in streets and think summer is getting closer but didn’t pay enough attention; maybe I did, when I first came to Australia, and I remember walking through jacaranda tree-lined streets of Paddington with girlfriends of mine, chatting and laughing, exhilarated by the sight of the beautiful flowers falling as if it was snowing, and then, over time, the significance of the tree that once existed in me seems to have faded and died .

 “It’s human nature to start taking things for granted again
when danger isn’t banging loudly on the door.” ~ David Hackworth

We often forget how precious people around us are because you assume that they will be there for you no matter what and you turn elsewhere to find meaning and answers.  Then, we realise the meaning of their being there, once they are gone. To save me from regretting in the future for not having beautiful photos of jacarandas in full bloom, I went to the spot where fallen flowers were carpeting the ground and managed to get some shots before it started to drizzle.

ricotta prune tart (8)

There is a cake rooster for Friday at work, which I take quite seriously as an opportunity to test my weird recipes on the taste  of the  general public; still it is not the best way to get unbiased, honest opinions since people  tend to say only good things about what you bring, first, to avoid offending the person who made the cake , creating awkwardness, and having the whole idea of Cake Day ripped apart as a result, and  second, not to be seen as a snob by complaining about free food!

ricotta prune tart (2)

The idea of ‘plum tart first came along after the plum tart I had from ‘Central Baking Depot’, where I have a lunch time  treat, ‘chocolate poppy seed stick’, and recently I have been getting my weekly supply of fennel cherry walnut bread. As you know, it is very difficult to find a decent patisserie in Sydney, things have changed since, so buying good bread is a bit of a mission. I used to go to ‘Bourke Street Bakery‘ when I was living in Surry Hills, and this newly discovered place is a gem that makes me smile whenever I pass it on the way home from work.

ricotta prune tart (5)

As plum season is still a month away, when I saw prunes in my pantry, I said to myself, “Why not?” I, first, soaked the prunes in Cointreau to soften them up as well as to enhance or disguise – whichever you prefer to see it as- the flavour of dried fruit.

ricotta prune tart (11)

I was rather surprised by the outcome and patted myself, AGAIN, for my ingenuousness. The prunes, with their intense flavour, still had their moistness, and because they are not acidic as fresh plums, they didn’t kill the delicate flavour of vanilla. I made strawberry custard tart prior to this, and I remember it wasn’t as good as this, with all the liquid from the fruit extending the cooking time and destroying the look and taste. If you ever decided to give this recipe a go, I’d love to hear your opinion. 🙂

I had it with ‘Mocha Affogato’ – coffee with chocolate ice cream instead of vanilla ice cream. I had to be very quick to take pictures since the ice cream was melting or rather ‘drowning’.

Vanilla Custard Tart with Prunes


For the pastry
125g cold unsalted butter, diced
75g icing sugar
1 large egg, beaten
250g plain flour
A pinch of salt
cold water if necessary

For the custard

2 cups milk
3 eggs plus 1 egg yolk
1 vanilla bean or 1 tsp vanilla extract
2 Tbs castor sugar

1 cup prunes, cut and soaked in Cointreau
Nutmeg to sprinkle

1. First, make the pastry. Process diced, flour and sugar until it resembles bread crumb. Add egg and process for 2 mins until the dough comes together. Flatten the dough into a disc, cover and chill for at least an hour, until firm.

2. Roll out the dough on a lightly floured surface and use to line a 20cm fluted tart tin with a depth of 3.5cm. Line the pastry case with greaseproof paper, fill with rice and chill again for 20 minutes. Then, preheat the oven to gas mark 4/180°C/350°F and place a baking sheet on the middle shelf while the oven heats.

3. Bake the pastry case on the sheet for 15 minutes, until pale golden. Remove paper and rice and cook for a further five minutes. Remove from the oven, then reduce heat to gas mark 2/150°C/300°F.

4. Make custard in the meantime, by whisking egg, sugar and vanilla in a bowl and heating milk. Whisk hot milk into the egg mixture and pour it into the pastry that has been lined with prunes.

5. Bake it at 180°C for 15 mins and sprinkle with nutmeg, and then bake for further 15 mins.

6. Allow to cool and refrigerate till cold.


I just found these recipes by chance, making me surprised that my prune custard idea has its origin in France. What a coincidence!

This custard is usually made with prunes or raisins in Bretagne, but you can use any dried fruit that suits your fancy.


Prune Custard (Far Breton)

4 cups (1 L) milk
1 1/2 cups (375 ml) all-purpose flour
1 cup (250 ml) sugar
4 eggs
1/2 lb (225 g) pitted prunes, soaked in hot water for 30 minutes

1. Bring the milk to a boil in a saucepan over high heat. Meanwhile, combine the flour and sugar in a bowl. Add the eggs one at a time, mixing the mixture well after eachaddition.
2. Slowly pour the milk over the flour mixture, stirring constantly with a wooden spoon. Pour the mixture into a buttered 13x9x2-inch (32x22x5 cm) baking dish and bake in a preheated350F (180C) oven for 10 minutes.
3. Sprinkle the prunes over the top and return to the oven to cook until the top is golden brown, about 20 minutes. Cut into squares before serving warm chilled, or at room temperature. Serves 6 to 8.


This is a classic cake from the Bordelais region of France, just over the Pyrénées from Spain.

Basque Cake (Gateau Basque)

For the dough:
3/4 cup (180 ml) sugar
1/2 tsp (2 ml) salt
1 egg
1 egg yolk
The grated zest of 1 lemon
10 Tbs (150 ml) butter at room temperature
2 cups (500 ml) all-purpose flour

For the filling:
1 cup (250 ml) milk
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) sugar
2 egg yolks
1/4 cup (60 ml) all-purpose flour
1 Tbs (15 ml) rum (optional)
1 Tbs (15 ml) butter
1 egg, beaten

1. To make the dough, combine the sugar, salt, egg, egg yolk, and lemon zest in a bowl. Beat with a whisk until the mixture is fluffy and light yellow. Add the butter gradually while whisking. Stir in the flour a little at a time until the mixture forms a dough.
2. Roll into a ball, wrap in plastic wrap, and refrigerate for 1 hour.

2. To make the filling, bring the milk and vanilla extract to a boil in a pot over
high heat.
3. Combine the sugar and egg yolks in a bowl and whisk until fluffy and light yellow. Stir in the flour and optional rum. Gradually add the hot milk, stirring constantly.
4. Pour the mixture back into the pot and bring to a boil over low heat, stirring constantly. Remove from the heat as soon as it boils and float the butter on the surface.

5. To make the cake, divide the dough into unequal portions of about 1/3 and 2/3. Roll the larger portion to fit the bottom and sides of a buttered 8-inch (20 cm) cake pan. Pour in the filling.
6. Roll the remaining dough into an 8-inch (20 cm) circle and place on top of the cake and filling, pressing them together around the edges to seal. Brush with the beaten egg and make a decorative cross-hatch pattern with the tines of a fork.
7. Prick the top several times with the point of a small knife and bake in a preheated 400F (200C) ovenuntil golden brown, about 45 minutes. Let cool completely before removing from the cake pan. Serves 8.

This entry was posted in: Exploring Turkish Cuisine


Hello, I'm Namie and I like exploring different cuisines and creating something that is delicious and healthy at the same time. I'm also a certified wine lover and interested in discovering exciting new wines. For a wine and food event, please feel free to contact me. ewmistanbul@gmail.com


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