Rachel Khoo’s plum and rosemary tartlets Recipe

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makes:

10

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

20 min

Made for the Rainbow Trust Children’s Charity: The Big Hour Cake Sale. These little tartlets are perfect for afternoon tea or served warm as a dessert at the end of a heavy meal. Sweet plum and tangy rosemary make a delicious combination.

Ingredients

  • 500g good quality puff pastry
  • 300ml single cream
  • 1tsp vanilla essence
  • 100g sugar
  • 1tbsp cornstarch
  • 2 egg yolks
  • Several sprigs of rosemary
  • 6 plums
  • 12 hole cupcake tin

Method

  • Bring the cream to a boil.

  • In another bowl mix together egg yolks, sugar, cornstarch and vanilla essence.

  • When the cream has boiled pour slowly on to the egg yolk mixture while whisking hard.

  • Pour the mixture back into the pot, add a sprig of rosemary and bring to the boil. Make sure to stir constantly as the mixture at the bottom has the tendency of burning.

  • Once the custard has come to a boil, pour into a large shallow dish and leave to cool.

  • Preheat the oven 170°C/325°F/Gas Mark 3.

  • Butter a 12 hole cupcake tin.

  • Roll out the puff pastry to 1/2 cm thickness and cut out 10cm rounds.

  • Place one round into each cupcake hole. Spoon in a generous helping of the rosemary custard (maximum 2/3 full) and bake for 20 min.

  • Cut plums into fine semi circle slices and decorate tartelettes. Garnish with a rosemary sprig (don’t eat it though). Serve warm or cold.

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Top Tip

Make sure to buy an all butter puff pastry rather than one that contains oils.

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