Custard tart with prune kernel oilCustard tart with prune kernel oil

custard tart with prune kernel oil

Ingredients for the short crust pastry:

  • 200 g of flour
  • 100 g of butter
  • 1/4 teaspoon of salt
  • 1 teaspoon of vanilla sugar
  • 50 ml of water

For the filling:

  • 1/2 litre of milk
  • 60 g of flour
  • 150 g of caster sugar
  • 2 teaspoons of vanilla sugar
  • 1 dessert spoon of prune kernel oil
  • 1 pinch of salt
  • 6 eggs


  1. Preheat the oven to 180 °C
  2. Prepare the shortcrust pastry. Roll the pastry out to a thickness of about 3 mm. Line a greased and floured flan tin. Prick the base several times with a fork. Cook the pastry blind for 15 minutes.
  3. In the meantime, mix the flour, caster sugar, vanilla sugar, eggs, salt and the dessert spoon of prune kernel oil in a large bowl.
  4. Heat the milk to around 70 °C and add to the mixture, mixing thoroughly.
  5. Fill the pastry case and cook the tart for 40 minutes.

Chef’s tip!

Miniature Perles de Gascogne Chef's Hat

For those food lovers who are watching their waistlines, you can still treat yourselves with a lighter version without pastry! For the light version, begin the recipe at step 3.