Caramelized sugar tart with dried plums

Burnt sugar and dried plum tart – a sweet and comforting delight

Preparation time: 1 hour
Baking time: 1 hour and 30 minutes
Total time: 2 hours and 30 minutes
Number of servings: 8

Who doesn't love a dessert that combines the rich flavors of burnt sugar with the natural sweetness of fruits? The burnt sugar and dried plum tart is a classic recipe that brings a touch of nostalgia and warmth in every slice. This dessert is perfect for moments when you want to indulge yourself or impress guests with a delicious yet easy-to-make creation. Let's get started!

Ingredients

For the dough:
- 125 g butter or margarine, at room temperature
- 250 g wheat flour, preferably type 000
- 1 fresh egg yolk
- 100 ml Joya Soya (soy sauce)

For the burnt sugar cream:
- 1 liter Joya Soya (soy milk)
- 10 large eggs
- 250 g granulated sugar for cream
- 150 g brown sugar for caramelizing
- 2 vanilla essences (or one vanilla pod for a more intense flavor)
- 200 g dried plums, pitted

Brief history

Burnt sugar, a staple ingredient in various desserts, has a long history. Initially used as a preservative, it evolved into sophisticated dishes, becoming a favorite in sweets. Combining it with dried fruits, such as plums, not only adds a touch of sweetness but also an interesting texture. This tart is often associated with moments of celebration and joy, being a dessert that unites generations and traditions.

Step by step: Preparing the tart

1. Preparing the dough

Start by gathering all the necessary ingredients for the dough. In a large bowl, add the cubed butter or margarine and flour. Use your fingers to knead the ingredients until you achieve a texture similar to sand. This is an important technique as it helps release air from the butter, making the dough flakier.

Add the egg yolk and Joya Soya, mixing gently with a spatula until a homogeneous dough forms. Do not knead too much to avoid gluten development, which would make the dough more elastic.

Once you have the dough, wrap it in plastic wrap and refrigerate for 1 hour. This step is essential as cooling the dough helps stabilize it, making it easier to roll out.

2. Preparing the plums

After the dough has chilled, take care of the dried plums. In a pot of boiling water, add the plums and let them simmer for 5-10 minutes until they become soft and plump. This step will help them reveal their natural flavor and integrate better into the cream. Once cooled, remove the pits and drain well.

3. Baking the dough

Preheat the oven to 180 degrees Celsius. Remove the dough from the fridge and roll it out on a floured surface using a rolling pin. Form a round sheet large enough to cover the bottom and sides of the tart pan. Place the dough in the pan and prick it with a fork to prevent air bubbles from forming during baking.

Bake the dough in the preheated oven for 20 minutes until it turns lightly golden. This step will provide a delicious base for the burnt sugar cream.

4. Preparing the burnt sugar cream

In a tall pot, add the brown sugar and let it melt over medium heat. Do not stir, just gently swirl the pot from time to time. Once the sugar has completely melted and turned golden, remove the pot from the heat and carefully distribute the caramelized sugar on the sides of the baking dish. Let it cool for 10 minutes to solidify.

In a separate bowl, beat the eggs with a mixer until frothy. Gradually add the granulated sugar while continuing to mix. Incorporate the vanilla essences and Joya Soya, mixing continuously to obtain a smooth cream.

Add the hydrated plums to the burnt sugar cream and mix gently. Pour this mixture over the caramelized sugar in the tart pan.

5. Baking the cream

Preheat the oven again, this time to 160 degrees Celsius. Place the tart pan in a larger tray, then fill the tray with hot water to create a bain-marie. Bake the cream for 1 hour and 30 minutes, or until it sets and becomes slightly browned. Check occasionally, and if the cream seems to be baking too quickly, you can cover the tart with aluminum foil.

6. Finalizing the tart

Once the cream is well set, remove the tart from the oven and let it cool in its pan. Once completely cooled, you can sprinkle it with cinnamon for added flavor and aroma. Then, place the tart in the refrigerator to serve cold, which will enhance its flavors.

Serving suggestions and variations

The burnt sugar and dried plum tart can be served plain, but you can also add a dollop of cream or vanilla ice cream for a creamy contrast. Additionally, if you want to experiment, you can replace the plums with other dried fruits, such as apricots or raisins, or even with fresh seasonal fruits for a lighter version.

Calories and nutritional benefits

This tart has approximately 350 calories per serving, depending on portioning and the exact ingredients used. Dried plums provide a significant amount of fiber, vitamins A and K, as well as antioxidants, contributing to a healthy digestive system and maintaining eye health. Additionally, soy milk is a healthy alternative, rich in protein and low in saturated fats.

Frequently asked questions

Can I use another type of milk instead of Joya Soya?
Yes, you can use cow's milk or any other type of plant-based milk, such as almond or coconut milk, but keep in mind that this will slightly change the final taste.

Can I prepare the tart in advance?
Absolutely! The tart keeps well in the refrigerator for 2-3 days. Make sure to cover it well to prevent it from absorbing odors from the fridge.

How can I tell when the cream is ready?
The cream is ready when it is firm to the touch but not completely rigid. If you want to be sure, you can do the toothpick test; it should come out clean from the baked cream.

I recommend you try this burnt sugar and dried plum tart recipe and enjoy the delicious results! It can quickly become a family favorite, and each slice will bring a smile to the faces of your loved ones. Enjoy!