Crisp rye tartlets with black tea custard and salted caramel plums
An original dessert featuring a crisp rye-butter shell, filled with silky black tea infused custard and topped with plums glazed in a light salted caramel. It balances toasted, creamy, and fruity notes in an elegant presentation.
Ingredients
- 120 g rye flour (for the base)
- 60 g all-purpose flour (for the base)
- 30 g powdered sugar (for the base)
- 2 g fine salt (for the base)
- 100 g cold butter, cubed (for the base)
- 1 unit egg yolk (for the base)
- 30 ml cold water (approx., for unir the dough)
- 300 ml whole milk (for the cream)
- 150 ml heavy cream (for the cream)
- 6 g loose black tea (tipo Assam or English breakfast)
- 3 units egg yolks (for the cream)
- 70 g sugar (for the cream)
- 18 g cornstarch (for espesar the cream)
- 5 ml vanilla extract (for the cream)
- 350 g red plums, sliced into wedges (for the cobertura)
- 60 g sugar (for the caramelo)
- 20 g butter (for the caramelo)
- 40 ml heavy cream (for the caramelo)
- 1 g sea salt (for the caramelo)
- 10 ml lemon juice (for avivar the ciruelas)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Lightly grease 6 small tartlet pans or a tartlet tray.
- 2
2. For the crust, mix the rye flour, all-purpose flour, powdered sugar, and fine salt. Rub in the cold cubed butter with your fingertips until the mixture resembles fine crumbs. Add 1 egg yolk and the cold water gradually until the dough comes together, without overworking it.
- 3
3. Divide the dough into 6 portions, press into the pans in an even layer, and prick the bottoms with a fork. Chill for 15 minutes.
- 4
4. Bake the shells for 18 to 20 minutes at 180 °C / 350 °F, until firm and golden around the edges. Let them cool completely before unmolding.
- 5
5. Meanwhile, make the custard. In a saucepan, heat the whole milk with 150 ml heavy cream until just below a simmer. Add the loose black tea, turn off the heat, cover, and let infuse for 8 minutes.
- 6
6. In a bowl, whisk 3 egg yolks with 70 g sugar, the cornstarch, and the vanilla extract until smooth. Strain the tea-infused milk and slowly pour it over the yolk mixture, whisking constantly.
- 7
7. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened to a soft pastry-cream consistency, 3 to 5 minutes. Transfer the custard to a clean container and cover directly on the surface. Let cool for 15 minutes.
- 8
8. For the salted caramel plums, place 60 g sugar in a skillet and cook over medium heat until it becomes an amber caramel. Add 20 g butter, 40 ml heavy cream, and the sea salt carefully, stirring until smooth. Add the red plums and cook for 2 to 3 minutes. Stir in the lemon juice and cook 1 minute more, just until the plums are glossy but still hold their shape.
- 9
9. Fill each tartlet shell with the black tea custard while lukewarm or cooled. Top with the salted caramel plums and a spoonful of their sauce.
- 10
10. Chill for 10 minutes to set, or serve at room temperature. If desired, warm the tartlets for 3 minutes in a low oven at 160 °C / 325 °F before serving to enhance the aroma of the crust.
Chef tips
For a crisper texture, bake the shells until evenly golden and let them cool completely before filling. Cook the plums briefly so they keep their shape and contrast with the custard.
Substitutions
You can substitute the plums with firm apricots or nectarines. If you do not have loose black tea, use 2 black tea bags. The rye flour can be partly replaced with more all-purpose flour, though the flavor will be less toasty.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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