Cheat's Plum Brûlée Tarts
These hassle-free tarts are not only super tasty – they’re also super easy! Try switching it up with our Pams Finest Rum Custard if it’s more to your liking.
Tips & Tricks
- While making the brûlée shards it’s essential to pour out the syrup as soon as it turns golden to avoid burning the toffee. If you’re not confident, feel free to skip this step – the tarts taste just as delicious with or without!
- Make the tarts the day before and decorate with toffee shards just before serving.
Ingredients
- 2 sheets Pams Sweet Short Crust Pastry, defrosted
- 1 tin Pams Black Doris Plums
- 1 tub Pams Finest Coconut Vanilla Custard
- ¾ cup Pams Caster Sugar
Method
- Use a cookie cutter to cut small circles for the tart cases. Grease a standard 12 cup muffin tray with butter or oil, then line the tray with the pastry cut-outs. Chill in the fridge briefly.
- Remove the tart shells from fridge, then place a small bit of baking paper over the top of each tart. Fill with rice, dried beans or baking weights to blind bake. Place in the oven at 180°C for 15 minutes. If the pastry is browning too quickly, cover with a bit of tin foil.
- Meanwhile, make your toffee shards. Line a baking tray with foil, then mix the sugar and 4 tablespoons of water in a pot over a very low heat, stirring until sugar dissolves. Once dissolved, stop stirring and increase the heat to medium-high, simmering until golden. Pour onto the tray, tipping to spread the toffee thinly, before setting aside to cool completely. Once cooled, break into shards.
- Drain the plums, removing any pits and cut in half. Place the tart shells onto your serving platter, press a layer of plums inside the bottom and fill with the custard. Chill in the fridge until ready to serve, then decorate with the remaining plums and the toffee shards.
Ingredients
- 2 sheets Pams Sweet Short Crust Pastry, defrosted
- 1 tin Pams Black Doris Plums
- 1 tub Pams Finest Coconut Vanilla Custard
- ¾ cup Pams Caster Sugar
