Try this traditional German Plum Custard Tart with Streusel topping and a quick shortcrust pastry - an easy Rustic Plum Pie recipe that is simple to make! Vegan and glutenfree option includedÂ
Set aside 1/2 cup of milk and bring the rest of the milk to the boil. If using real vanilla, scrape out the seeds and add the pod to the milk as well. While the milk is heatin, mix the cornstarch with 1/2 cup of the milk, adding the 3 tablespoons sugar and 1/4 teaspoon salt as well as vanilla bean paste or the seeds of 1 vanilla bean. Stir this slurry into the hot milk, bring to the boil whisking, and let bubble for about 2 minutes, stirring constantly, then remove from the stove. Stir in the creme fraiche and orange zest and let cool.
Preheat the oven to 350 F / 175 C and grease a 9 pinch tart pan or springform pan with removable bottom. Wash and core the plums and cut in halves or quarters
With a handheld mixer or in your standmixer, quickly mix the butter with the sugar, flour, cinnamon, a pinch of baking powder and 1/4 teaspoon salt to form a crumbly streusel dough. It should not come together but form streusels. That's totally fine!
Dump 2/3 of the shortcrust dough in a 9 inch parchment-lined springform pan or a tart pan with removable bottom and press down to form a crust. Press dough up the sides as well. Spread the cooled custard on top, cover with the quartered or halved plums and sprinkle everything with the streusel topping.
Bake the tart at 175 ° / 350 F for about 40 minutes. Cool on a wire rack! Let it cool down completely before slicing.
Tips for extra crispy crumble topping:
Shortly before the end of the baking time, moisten the streusel with ice-cold water. I use a spray bottle for this! The temperature shock ensures that the streusel topping turns extra crispy and has a golden brown color. For extra crunch, I sometimes add chopped almonds to the streusel dough.