1 frozen puff pastry sheet, thawed (300g)
For the filling
2 cups of milk
1/4 cup of cornstarch
1/4 cup of sugar
2 eggs
1 tablespoon of vanilla extract
25 canned plums, cut into pieces
4 tablespoons of plum syrup
For the meringue
2 egg whites
1/4 cup of granulated sugar
1 frozen puff pastry sheet, thawed (300g)
For the filling
2 cups of milk
1/4 cup of cornstarch
1/4 cup of sugar
2 eggs
1 tablespoon of vanilla extract
25 canned plums, cut into pieces
4 tablespoons of plum syrup
For the meringue
2 egg whites
1/4 cup of granulated sugar
Thaw the pastry according to the manufacturer's instructions
With it, line a 25 cm diameter refractory mold
Press the pastry onto the bottom and sides of the mold
Cover the pastry with a piece of parchment paper and fill with raw kidney beans
Place in a hot oven (200°C), preheated, and bake for 20 minutes
Remove the paper along with the beans and continue baking until golden
Remove from the oven and let cool
Prepare the filling: In a saucepan, mix well the milk with cornstarch, sugar, and eggs
Place over medium heat, stirring constantly, until thickened and boiling for 1 minute
Add vanilla extract and let cool, stirring occasionally to prevent scum formation
Pour the cream over the pastry and top with plum pieces and syrup
Beat egg whites until stiff and gradually add granulated sugar
Place spoonfuls of meringue on the tart and return to the oven to lightly caramelize
Serve at room temperature.
