Plum Sourmand Tarteck

Name: Plum Sourmand Tarteck
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 100 ml Milk; 200 g Sugar; 50 g Walnut kernels; 5 Eggs (size M); 100 g Butter or margarine; 200 g Flour; 1 TEASPOON Baking Powder; 1 kg Plums; 250 g Schmand; 7-10 Tbsp Mint; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

100 ml Milk
200 g Sugar
50 g Walnut kernels
5 Eggs (size M)
100 g Butter or margarine
200 g Flour
1 TEASPOON Baking Powder
1 kg Plums
250 g Schmand
7-10 Tbsp Mint
7-10 Tbsp Fat and breadcrumbs

Directions

1
Warm up the milk. Slowly melt 50 g sugar at medium heat and let it caramelize golden. Add milk and simmer gently for about 5 minutes. Chop the walnuts. Add 1 egg to the caramel milk, stir until smooth and stir at low heat until a slightly thick-creamy consistency is obtained.
2
Do not let it boil! Set aside. Beat the fat and 25 g sugar until fluffy. Stir in 1 egg. Mix flour, walnuts and baking powder and stir in together with the caramel cream. Chill the dough for about 30 minutes.
3
In the meantime, wash the plums, drain them, cut them crosswise and remove the stones. Stir the sour cream, 3 eggs and 125 g sugar until smooth. Put the dough into a greased and breadcrumbed tart tin (approx. 28 cm Ø) and press it down with floured hands.
4
Place the plums in the tart tin with the tips facing upwards. Pour over the sour cream and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for approx. 1 hour.
5
Remove the tart, let it cool down and take it out of the mould. Cut open and decorate with mint.