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🍰 Mirabelle Plum Tart with Sour Cream Filling

336 kcal · 30 min · 4 servings

Mirabelle Plum Tart with Sour Cream Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Combine both types of flour, 50 grams of coconut blossom sugar, a pinch of salt, one egg, and the butter.
  2. 2. Knead the ingredients quickly into a smooth shortcrust pastry dough.
  3. 3. Wrap the dough in cling film.
  4. 4. Let the dough chill in the refrigerator for about 30 minutes.
  5. 5. Rinse the mirabelle plums under running water.
  6. 6. Pit the fruits and pat them dry thoroughly with a kitchen towel.
  7. 7. Take the dough out of the fridge and roll it out slightly larger than your tart pan.
  8. 8. Place the dough in the pan and pull up the edges to form a crust.
  9. 9. Prick the base of the dough several times with a fork.
  10. 10. Place baking paper on top of the dough base.
  11. 11. Distribute legumes (e.g., dried beans) as pie weights on the paper.
  12. 12. Preheat the oven to 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced; gas mark 2–3).
  13. 13. Bake the pastry base for 10 minutes in the preheated oven.
  14. 14. Remove the base and leave the oven switched on.
  15. 15. Slice the vanilla pod lengthwise.
  16. 16. Scrape out the vanilla seeds with a knife.
  17. 17. Rinse the lemon with hot water and pat it dry.
  18. 18. Grate the lemon zest finely.
  19. 19. Halve the lemon and squeeze out the juice.
  20. 20. Whisk together the vanilla seeds, lemon zest, lemon juice, remaining eggs, coconut blossom sugar, sour cream, and starch in a bowl.
  21. 21. Remove the baking paper and legumes from the pre-baked pastry base.
  22. 22. Distribute the prepared mirabelle plums evenly over the pastry base.
  23. 23. Pour the sour cream filling over the fruits.
  24. 24. Bake the tart for 35 to 40 minutes at 180 degrees (or 160 degrees fan-forced) until golden brown.
  25. 25. Remove the tart from the oven and let it cool down completely.
  26. 26. Dust the finished tart with powdered erythritol.
  27. 27. Serve the cake.

Nutrition per serving