250g (1 1/2 cups) pitted prunes
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
150g caster sugar
1 scraped seeds of vanilla bean
Process dry ingredients in a food processor until combined.
Add butter and process until fine crumbs form.
Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough.
Turn onto a lightly floured surface and knead briefly to bring together.
Cover with plastic, wrap and refrigerate for 30mn.
Preheat oven to 180C.
Roll out the party on a lightly floured surface to 5mm thick.
Line the base of a greased 26cm diameter cake pan wit the pastry.
Trim edges flush with sides and prick pastry al over with a fork and bake until golden (18-26 minutes).
While the pastry is goldening , process prunes and Rhum in a food processor until a smooth paste forms.
Spread evenly over pastry and set aside.
Bring cream almost to the boil in a saucepan over medium heat, then cool slightly.
In a bowl, whisk eggs, sugar and vanilla bean seeds.
Slowly whisk this mixture in warm cream and pour over prune mixture.
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