Plum tart with crème brûlée

Ingredients

Directions

1. 1

   Mix butter in flakes, icing sugar, flour and egg to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. In the meantime grease 6 small moulds (approx. 10 cm Ø) and sprinkle with breadcrumbs. Wash and stone the plums and cut them into slices. Roll out the dough to 6 circles on a lightly floured work surface.

2. 2

   Place in the moulds and press the edges. Sprinkle a thin layer of breadcrumbs on the base and prick several times with a fork. Place in the freezer for 10 minutes, then pre-bake for 10 minutes in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3). Spread the plums on top and finish baking for another 10-15 minutes. Stir pudding powder, white sugar and 6 tablespoons of milk until smooth. Bring the rest of the milk to the boil. Add the mixed powder. Cook for 1 minute while stirring. Pour into the moulds and smooth down.

3. 3

   Stir pudding powder, white sugar and 6 tablespoons of milk until smooth. Bring the rest of the milk to the boil. Add the mixed powder. Cook for 1 minute while stirring. Pour into the moulds and smooth down. Just before serving, sprinkle 1 level tablespoon of brown sugar on each and caramelise with a Bunsen burner

4. 4

   Waiting time approx. 30 minutes