Summer Plum Tart Recipe

Name: Summer Plum Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter, melted; 16 (200g) sponge finger biscuits (Savoiardi); 125 g PHILADELPHIA Cream Cheese, softened; 50 g butter, extra, softened; 3/4 cup caster sugar; 1 teaspoon vanilla; 3 eggs; 1/4 cup flour; 8-9 ripe plums, halved, stones removed; 1 tablespoon caster sugar, extra; cream, to serve

Servings: persons

125 g butter, melted
16 (200g) sponge finger biscuits (Savoiardi)
125 g PHILADELPHIA Cream Cheese, softened
50 g butter, extra, softened
3/4 cup caster sugar
1 teaspoon vanilla
3 eggs
1/4 cup flour
8-9 ripe plums, halved, stones removed
1 tablespoon caster sugar, extra
cream, to serve

1
PLACE butter and biscuits in a food processor and process until mixture resembles fine breadcrumbs.
2
Press firmly into the base and sides of a 28cm round loose based flan tin.
3
BEAT the PHILLY, extra butter, sugar and vanilla using an electric beater until pale and fluffy.
4
Beat in eggs, one at a time, until well combined.
5
Add flour and beat until smooth.
6
POUR mixture over base then arrange the plums, cut side down, over the filling.
7
Sprinkle with extra sugar and bake in a moderately hot oven 190C for 40 minutes or until golden, cool slightly and remove from pan.
8
Slice and serve warm or cold with cream.
9
HANDY TIP: For variation use small peaches (skin removed) or nectarines in place of plums.

718

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 11 ingredients. The key ingredients include: 125 g butter, melted, 16 (200g) sponge finger biscuits (Savoiardi), 125 g PHILADELPHIA Cream Cheese, softened, 50 g butter, extra, softened, and more.

Yes, Summer Plum Tart 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.

Summer Plum Tart

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