Sour Cream Tart With Santa Rosa Plum Compote Recipe

Name: Sour Cream Tart With Santa Rosa Plum Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached all purpose flour; 3/4 cup assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled; 1/4 cup sugar; 3/4 teaspoon salt; 6 tablespoons (3/4 stick) chilled unsalted butter, diced; 1 large egg yolk; 2 teaspoons water; 1/4 teaspoon unflavored gelatin; 3 large egg yolks; 1/4 cup sugar; 1 1/2 tablespoons cornstarch; 1 cup whole milk; 1/2 vanilla bean, split lengthwise; 1/2 cup sour cream

Servings: persons

3/4 cup unbleached all purpose flour
3/4 cup assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled
1/4 cup sugar
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 large egg yolk
2 teaspoons water
1/4 teaspoon unflavored gelatin
3 large egg yolks
1/4 cup sugar
1 1/2 tablespoons cornstarch
1 cup whole milk
1/2 vanilla bean, split lengthwise
1/2 cup sour cream

1
Butter bottom of 9-inch tart pan with removable bottom. Finely grind flour, nuts, sugar, and salt in processor. Add 6 tablespoons butter. Using on/off turns, blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough over bottom and up sides of pan. Pierce crust with fork. Freeze until firm, about 30 minutes.
2
Preheat oven to 400u00b0F. Bake crust until golden, 13 to 14 minutes. Cool completely.
3
Place water in very small cup. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
4
Whisk egg yolks, sugar, and cornstarch in medium bowl to blend. Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk to simmer. Gradually whisk hot milk mixture into yolk mixture. Return to same saucepan. Stir over medium-high heat until custard thickens and boils, about 2 minutes. Remove from heat. Scrape in gelatin mixture and stir to dissolve. Let stand 5 minutes.
5
Transfer custard to metal bowl. Discard vanilla bean. Set bowl over another bowl filled with ice and water; stir until cool but not set, about 15 minutes. Fold in sour cream. Spread filling evenly in crust. Chill tart until filling sets, at least 2 hours and up to 6 hours.
6
Cut tart into wedges. Spoon plum compote over and serve.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup unbleached all purpose flour, 3/4 cup assorted nuts (such as walnuts, almonds, and hazelnuts), toasted, cooled, 1/4 cup sugar, 3/4 teaspoon salt, and more.

Yes, Sour Cream Tart With Santa Rosa Plum Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Tart With Santa Rosa Plum Compote

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