Italian Plum Tart

Prepare the dough: In a medium bowl, combine the flour and butter

Mix with your fingers until it forms a crumbly mixture

Add the egg and water and mix gently with your hands

Shape into a ball and wrap in plastic wrap

Let rest at room temperature for 15 minutes

Preheat the oven to 180°C (medium)

Use a rolling pin to roll out the dough over the bottom of a removable tart pan with a 29 cm diameter

Trim the edges and place the dough in the pan

Shape the remaining dough into rolls and press them against the sides of the pan

Trim the edges again

Use a fork to make small holes in the bottom and sides of the dough

Assemble with four overlapping squares of aluminum foil

Bake at 180°C (medium) for about 20 minutes, or until golden brown

Remove from oven and let cool

Prepare the filling: In a blender, beat the egg yolks with sugar and cornstarch until light and fluffy. Reserve

In a large saucepan, bring whole milk to a boil over high heat (about 10 minutes)

Add 1 cup of hot milk to the reserved egg yolk mixture and mix well

Add the remaining milk and mix again

Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (about 5 minutes)

Let cool, stirring occasionally to prevent a skin from forming on the surface

Fill the tart with this cream

Prepare the topping: Arrange the plums with the cut side facing down in circles over the cream

Spread gelatin dessert over the top

Cover with plastic wrap and refrigerate for about 2 hours

Demold onto a decorative plate and serve immediately

342 calories per slice