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Plum and white chocolate custard streusel pies
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Prep Time:
205 minutes
Cook Time:
45 minutes
Total Time:
250 minutes
Irresistible plum and white chocolate bake.
Ingredients:
  • 257.50 gm milk
  • 185g butter, chilled, chopped
  • 562.50 ml plain flour
  • 107.50 gm caster sugar
  • 1 egg yolk
  • 5.00 gm iced water
  • 825g can whole plums in juice, drained
  • Ice-cream, to serve
  • 10.00 gm vanilla custard powder
  • 20.00 gm caster sugar
  • 60g white chocolate, chopped
  • 125.00 ml plain flour
  • 1.25 gm mixed spice
  • 45.00 gm brown sugar
  • 2 tsp finely grated orange rind
  • 125.00 ml pecans, roughly chopped
  • 60g butter, chilled, chopped
Instructions:
  • In a food processor, blend butter, flour, and sugar until they resemble fine crumbs. Add yolk and iced water and process until the dough forms. If necessary, add another teaspoon of iced water. Form the dough into a disc, cover with plastic wrap, and refrigerate until firm, about 30 minutes.
  • To make White Chocolate Custard: In a saucepan, combine custard powder and sugar, then pour in 2 tablespoons of milk. Stir until the mixture is smooth. Gradually pour in the rest of the milk. Place the saucepan over medium-high heat and stir continuously until the mixture begins to thicken. Add the white chocolate and keep stirring until the custard comes to a gentle simmer and coats the back of a spoon. Remove from heat, transfer to a heatproof bowl, cover the surface with plastic wrap, and let it rest for 20 minutes at room temperature. Refrigerate for at least 3 hours until chilled.
  • Preheat the oven to 200°C/180°C fan-forced. Grease 6 round (9.5cm base) loose-based fluted tart pans. Roll out half of the pastry between 2 sheets of baking paper until 5mm thick. Line the base and side of 3 pans with pastry, trim edges, and place on a baking tray. Repeat with remaining pastry and pans. Line each pan with baking paper, fill with baking weights or uncooked rice, and blind-bake for 15 minutes. Remove weights or rice and paper, then bake for another 5 to 10 minutes until the base is firm. Let the pans cool completely.
  • Halve the plums and remove the seeds. Pat dry on paper towel to remove any excess moisture.
  • Prepare the Streusel Topping by mixing flour, mixed spice, sugar, lemon rind, and pecans in a bowl. Blend in butter until fully incorporated.
  • Fill each pastry case with plum, add a generous dollop of custard, and top with a sprinkle of streusel. Bake for about 20 minutes until the pastry and streusel turn golden. Let the pies cool for 20 minutes, then delicately take them out of the pans. Enjoy warm or cold with a scoop of ice cream on the side.

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