Sugar free summer prune tart

Instructions

1. Preheat the oven to 200 C. Mix the prunes with Bacardi and set aside for 30 min.
2. Roll-out the pastry thinly and use to line a 23 cm flan tin (tart pan). Prick the base of the pastry case all over and line with a baking sheet. Add 1 kg beans and bake for 15 min until slightly dry and set. Remove the baking sheet and beans.
3. Brush the base of the pastry case with a thin layer of jam and bake for a further 5 minutes. Transfer to a wire rack and reduce the oven temperature to 180 C.
4. To make the custard filling, beat the eggs and sugar until well combined. Then add the cream fresh, lemon rind and vanilla essence.
5. Arrange the prunes, cut side down, in the pastry case, one next to the other and cover the case. Pour over the custard mixture. Bake for 45-50 min until a toothpick inserted in the center comes out clean.
6. Serve the tart warm. at room temperature or cold.

• Servings : 10
• Ready in : 70 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, recipes for summer
• Ingredient : Bacardi, Butter, Crème fraîche, Eggs, Flour, Lemon zest, Peach sweet jar, Prunes, Raspberry jam, Short-cut pastry - Pastry Dough-pâte brisée, Sugar, Vanilla