Baked CROC EGGS™ Plums and Almond Tart

  • Servings

    8 people

  • Prepration Time

    40 mins

  • Cook Time

    70 mins

INGREDIENTS

  • Pastry
  • 1 1/2 cups plain flour
  • 140 g butter
  • 2 tsp water
  • Filling
  • 125 g butter
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla essence
  • 125 g cream cheese
  • 150 g almond meal
  • 6 CROC EGGS™ Plums

METHOD

For the pastry:

  1. Mix flour, butter and water in a food processor until a dough forms.
  2. Combine into a ball.
  3. Cover in cling wrap and chill for 30 minutes.
  4. Roll out dough and place in a greased 10 × 35cm rectangle tart tin.
  5. Prick the pastry base with a fork.
  6. Bake at 190ºC for 10 minutes.

For the filling:

  1. Cream butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla essence and cream cheese. Stir through the almond meal.
  2. Pour mixture into the pastry shell, smooth then top with the sliced CROC EGGS™ Plums.
  3. Bake at 150ºC for 1 hour.
  4. Allow to cool before removing from the tin.
  5. Serve with cream and enjoy!

Credit: Melbourne Escapades

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