Red plum tart recipe
One of the greatest pleasures of living in Vietnam has to be its abundance of year-round exotic fruits. Thanks to the hot and often wet weather in Vietnam, we’re fortunate to have access to a bounty of succulent red plums. It is these plums that Chef Tran Phuoc Hau chooses to create a signature dish, with all of the delights of summer. As a chef who is not shy of a bit of experimentation, Hau is always eager to try a new recipe. His idea of adding Rou Son Tinh to plum tarts adds a creative twist to this classic dish. To give the tarts that extra kick, each mouthful of their creamy filling is heavily loaded with Vietnam’s finest liquor, Son Tinh Red Plum. Red plums used in Ruou Son Tinh Red Plum are known for their honey-like flavour and deep red hue. Each plum is hand-picked in Lao Cai province’s mountainous region. These plum tarts are ideal for a lazy summer afternoon, best enjoyed warm, with a large scoop of ice cream.
Pastry:
Ingredients:
- 170gr flour
- 80gr salted butter
- 35gr granulated sugar
- 2 egg yolks
- ½ tsp of sugar-free milk
Preparation:
Step 1: Mix the flour and sugar evenly, then sift through a sieve until smooth. Step 2: Add cold butter and egg yolks to the mixture. Continue to mix, gradually adding milk. Step 3: Wrap up and place in the fridge for 1 hour. Step 4: Whilst the pastry is left chilling in the fridge, create the filling.Filling:
Ingredients:
- 100gr salted butter
- 100gr granulated sugar
- 100gr almond flour
- 1 egg
- 15ml Son Tinh Red Plum
- 6-8 red ripened plums
Preparation:
Step 4: Mix together salted butter and granulated sugar. Step 5: Gradually add almond flour, an egg and Son Tinh Red Plum to the mixture, stirring continuously. Step 6: Wash plums, slice into halves and remove the stones, cut into small pieces and mix with a dash of cinnamon powder and plum wine. Leave to soak.To complete the tart crust:
Step 7: Preheat oven to 180 degrees Celsius Step 8: Brush soft butter onto the tart mold, sprinkle a layer of flour to prevent sticking. Step 9: Spreading the dough out onto the mould to make a thin crust. Step 10: Using a sharp knife or fork, cut several small holes into the crust to allow excess heat to escape. Step 11: Bake in the centre of the oven 15 minutes at around 180 degree Celsius then turn off the heat. Step 12: Remove from the oven. Pour the filling mixture into the crust, then place a slice of plum and sprinkle with sugar. Step 13: Place back into the oven and bake for a further 15 minutes at the same temperature. Full plate, don’t wait, have your plum tarts and eat it too!
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