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N.B. This makes 2 good-sized tarts which can feed about 6 people each. Each packet of Jus-Rol pastry has 2 portions and I used the whole pack.
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1. Get your oven hot and bothered... 180C with a fan.
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2. Unravel the pastry from the plastic and turn up the edges and push them into the pastry so they form a little wall all the way around.
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Bake with baking beans/weights for 5-10 mins. Take it out and cool - remove the beans.
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3. While the pastry is baking, slice your plums thin and toss with the spices and 2 tbsp of syrup. Leave to marinate while you make the custard.
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4. Make the custard:
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Put the condensed milk with normal milk in a heavy bottom saucepan and place on a low heat. The idea is to warm the milk up thoroughly, but not overheat it so that it splits when the eggs are added. This is gentle, lady-like cooking, so no heavy-handedness here!
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Whisk the egg yolks with the vanilla and sugar and add it to the milk, continuously whisking so that it heats through gently.
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5. Keep stirring and allow the custard to thicken - do not bring it to a boil! When the custard is at the right stage, it should coat the wooden spoon well, that you can run your finger down it and it shows a thick, clear line.
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Turn off and cover while you assemble the tart. This stops a skin from forming.
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6. Scatter your plums on your pastry and pour the custard on. Don't overfill otherwise it will rise too quickly in the oven and overflow the pastry and burn.
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7. Turn off the fan option on your oven and lower the heat to 150C and bake for 20-25mins until golden.
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Serve with ice cream, cream or more custard for extra delicious, fattening goodness!
