Prunes Tart
This tart is absolutely delicious and it is hard to wait for it to cool down.

Serve 6/8 

Ingredients

250g (1 1/2 cups) pitted prunes
2tbsp Rhum
For the Almond pastry :
180g (1 1/4cups) plain organic flour
50g (1/3cup) icing sugar
50g 1/3cup) almond meal
120g butter, coarsely chopped
1 egg yolk
For the Vanilla custard:
300ml thick cream
3 eggs
150g caster sugar
1 Scraped seeds of vanilla bean

Method
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Almonds pastry:

1. Process dry ingredients in a food processor until combined, 
2. Add butter and process until fine crumbs form.
3. Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough.
4. Turn onto a lightly floured surface and knead briefly to bring together.
5. Cover with plastic, wrap and refrigerate for 30mn.
6. Preheat oven to 180C.
7. Roll out the party on a lightly floured surface to 5mm thick.
8. Line the base of a greased 26cm diameter cake pan wit the pastry.
9. Trim edges flush with sides and prick pastry al over with a fork and bake until golden (18-26 minutes).
10. While the pastry is goldening , process prunes and Rhum in a food processor until a smooth paste forms.
11. Spread evenly over pastry and set aside.

Vanilla custard:

1. Bring cream almost to the boil in a saucepan over medium heat, then cool slightly.
2. In a bowl, whisk eggs, sugar and vanilla bean seeds.
3. Slowly whisk this mixture in warm cream and pour over prune mixture.
4. Bake until custard is set and top is golden (30-40minutes)

This tart is absolutely delicious and it is hard to wait for it to cool down.
Can be served with cream or vanilla ice cream