If you’re looking for an elegant fruit tart recipe, this Plum Tart is the perfect dessert! Built on a crisp chocolate shortcrust pastry, the tart is filled with raspberry frangipane, topped with silky vanilla pastry cream, and finished with a stunning plum rose arrangement. Accents of gel de fresa y aromatic exotic glaze add layers of flavor that make this tart worthy of any special occasion.
The chocolate tart shell provides a deep cocoa flavor that beautifully balances the natural sweetness and slight tartness of fresh red plums. A smooth vanilla pastry cream adds luxurious creaminess! And the dots of strawberry gel delivers bright fruit notes that complement the plums perfectly.
What makes this plum tart truly exceptional is the combination of textures and flavors, creating a refined experience in every bite. The exotic glaze, infused with citrus peels, cardamom, cinnamon, and vanilla, gives the fresh plums a beautiful shine while enhancing their aroma.
Whether you’re searching for a sophisticated summer tart recipe, a delicious layered tart, or a beautiful dessert centerpiece, this plum tart delivers both visual appeal and unforgettable flavor! Garnished with fresh mint leaves and arranged into an elegant rose pattern, it’s a dessert that looks as impressive as it tastes:)
If you liked this recipe, you need to check out Apple Rose Tarta as well! Plus, there are more delicious layered tart recipes, such as Tarta de chocolate y pistacho, both on the website y YouTube channel.
Tarta de ciruelas
Plato: PostreDificultad: Medio4
porciones30
minutos40
minutosThis recipe uses 15 cm tart ring
Ingredientes
- 3-4 red plums, sliced thinly
- Fresh mint leaves
- Chocolate Shortcrust Pastry
75 g unsalted butter, softened
55 g icing sugar
30 g whole egg, at room temperature
120 g all-purpose flour
12 g Callebaut Noir Intense cocoa powder
1 g fine salt
- Raspberry Frangipane
45 g almond meal
40 g de azúcar glas
40 g butter, softened
½ large egg
Zest of ½ orange
15 g crushed raspberries
- Crema pastelera de vainilla
250 ml de leche
½ vanilla seeds (use the pod in the glaze)
2 egg yolks
15 g de almidón
40 g de azúcar glas
10 g de mantequilla
- Gel de fresa
200 g strawberry, diced
Juice of 1 orange
25 g caster sugar (adjust depending on sweetness of fruit)
2 g de agar-agar
- Exotic Glaze
150 ml water
150 g de azúcar
½ orange peel
½ lemon peel
5 cardamoms, crushed
1 rama de canela
½ vanilla pod
A few drops of lemon juice
Instrucciones
- Chocolate Shortcrust Pastry
- (In a stand mixer fitted with the paddle) Cream the butter and icing sugar, until smooth and homogeneous.
- Add the egg gradually and mix until combined.
- Add in salt and cocoa powder. High-fat cocoa absorbs moisture; avoid overmixing to prevent toughness.
- Sift in the flour and mix just until combined, do not knead.
- Slightly flatten the dough, wrap tightly, and refrigerate for a minimum of 1 hour or freeze for 30 minutes.
- Roll the dough to 3 mm thickness.
- Line the dough into perforated tart ring (if the dough softens at any of these steps, immediately put it in the freezer or refrigerator. Tart dough should always be cold and firm).
- Freeze the lined tart for at least 30 minutes.
- Prick the dough with fork right before baking (see notes below).
- Bake at 170°C (with fan) for 10 minutes.
- Take out and fill with frangipane, remembering to leave space for the cream and plums to be placed on top.
- Bake again for 7 minutes, until the frangipane is slightly golden but still soft to touch.
- Cool completely before filling.
- Raspberry Frangipane
- Let the butter soften at room temperature or microwave for a little.
- Stir in the sugar, almond flour, egg, and orange zest.
- Mix in the raspberries.
- Chill for a minimum of 30 minutes before using.
- Crema pastelera de vainilla
- Llevar la leche y la vainilla a ebullición.
- Mientras se calienta la leche, bate en un recipiente aparte el huevo, el azúcar y la fécula hasta obtener una mezcla homogénea.
- Vierta gradualmente la leche caliente sobre la mezcla de huevo, batiendo constantemente para atemperarla.
- Vuelva a poner la mezcla en la estufa y cocine a fuego medio, revolviendo continuamente, hasta que la crema pastelera espese y hierva.
- Remove from heat and whisk for another 2 minutes.
- Add the butter and blend.
- Strain the pastry cream into a clean bowl and cover the surface directly with plastic wrap to prevent a crust from forming.
- Refrigerate for at least 2 hours.
- Whisk slightly before using.
- Gel de fresa
- Coloca las fresas cortadas en cubos, el azúcar y el jugo de naranja en una cacerola.
- Cocinar a fuego medio hasta que las fresas se ablanden por completo y suelten su jugo. Remover de vez en cuando para evitar que se peguen.
- Mezcla la preparación hasta obtener una consistencia suave. Si deseas una textura más fina, cuela la mezcla.
- Vuelve a poner el puré en la cacerola y añade el agar batiendo con unas varillas.
- Llevar a ebullición y cocinar durante 30-60 segundos, batiendo continuamente para activar el agar.
- Vierta la mezcla en un plato hondo y refrigérela hasta que esté completamente cuajada y firme.
- Una vez frío y firme, córtalo en trozos y vuelve a batir hasta obtener una mezcla completamente homogénea para crear un gel fluido.
- Transfiera a una botella con dosificador o a una manga pastelera para su posterior presentación.
- Exotic Glaze
- In a pot, combine everything together.
- Bring it to a boil and let it simmer for a couple of minutes.
- Turn off the heat and add lemon juice.
- Set aside and let it infuse all the flavors.
- After an hour, you can strain and keep in a jar.
- Armar
- Using a mandoline, slice the red plums.
- Slightly glaze the plum sliced with exotic glaze.
- After the tart is cooled down, pipe/spread the pastry cream over the frangipane layer.
- Place the red plum slices to form a rose. Glaze again, if needing.
- Pipe dots of strawberry gel in between slices.
- Dress with fresh mint leaves.
Notas
- If you are not using perforated tart rings or perforated baking mats as in this recipe, I recommend blind baking the tart shell. This helps ensure an evenly baked, crisp crust and prevents the risk of puffing.
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