Rooibos poached plum & yoghurt tart
Feeling Tarty? Try this incredible and flavourful ode to rooibos, Rooibos poached plum & yoghurt pie.
PREP TIME 1 hour 20 minutes | COOK TIME 50 minutes | SERVES 6-8
INGREDIENTS
PASTRY
- 200 g flour
- 1 tsp salt
- 125 g butter
- 50 g sugar
- 1 egg
PLUMS
- 1 ½ cups dessert wine
- ¾ cup caster sugar
- 1 vanilla bean, split lengthways (optional) or 5 ml vanilla essence (as the vanilla bean is in the image)
- 2 Rooibos tea bags
- 5 (600 g) ripe plums, stones removed, quartered
FILLING
- 2 cups Greek-style double cream yoghurt
- 300 ml double thick cream
- 1 tbsp icing sugar, extra
METHOD
PASTRY
SIEVE flour and salt together.
LIGHTLY rub in butter until mixture resembles a bread crumb consistency.
MIX the sugar and egg together until dissolved.
MAKE a well in the centre and add in the sugar mixture, mixing until well combined and soft dough ball forms.
COVER with cling wrap and allow to rest for 1 hour before using.
ADD flour to a working surface and roll pastry out to a 4mm thick circle, big enough to fit a 24cm fluted loose bottomed tart tin. Grease the tin, then carefully lower the pastry into it, trimming the edges to neaten it up. Place in the freezer for 20 minutes to firm up.
PREHEAT oven to 200℃.
PLACE tart tin on a baking tray. Line tin with baking paper and baking beans. Bake for 15 minutes, remove the baking paper and beans, then cook for a further 10 minutes or until golden and crisp. Set aside to cool.
PLUMS
ADD wine, sugar, vanilla and tea bags to a pot over medium heat, stir until sugar dissolves. Bring to the boil and add the plums, simmering for 3 minutes. Remove from the heat and cool.
REMOVE plums from the liquid, reserving the syrup. Squeeze liquid from the tea bags into the pot, discard the bags.
PLACE the pot with the syrup over a medium heat and simmer for 15-20 minutes until reduced by half, remove from the heat and add the plums.
FILLING
ADD yoghurt, cream and icing sugar to a bowl and fold until smooth. Cover and refrigerate for 10 minutes.
CAREFULLY remove tart from shell and place on a serving dish. Gently spoon the yoghurt mixture into the tart and smooth over. Top with plums and a generous drizzle of syrup.
FOOD TEAM TIP: This dessert is best served immediately, as the yoghurt and cream are still cold and firm.
Rooibos poached plum & yoghurt pie
Ingredients
- PASTRY
- 200 g flour
- 1 tsp salt
- 125 g butter
- 50 g sugar
- 1 egg
- PLUMS
- 1 ½ cups dessert wine
- ¾ cup caster sugar
- 1 vanilla bean, split lengthways (optional) or 5 ml vanilla essence
- 2 Rooibos tea bags
- 5 (600 g) ripe plums, stones removed, quartered
- FILLING
- 2 cups Greek-style double cream yoghurt
- 300 ml double thick cream
- 1 tbsp icing sugar, extra
Instructions
For the pastry
Sieve flour and salt together.
Lightly rub in butter until mixture resembles a bread crumb consistency.
Mix the sugar and egg together until dissolved.
Make a well in the centre and add in the sugar mixture, mixing until well combined and soft dough ball forms.
Cover with cling wrap and allow to rest for 1 hour before using.
Add flour to a working surface and roll pastry out to a 4mm thick circle, big enough to fit a 24cm fluted loose bottomed tart tin. Grease the tin, then carefully lower the pastry into it, trimming the edges to neaten it up. Place in the freezer for 20 minutes to firm up.
Preheat oven to 200℃.
Place tart tin on a baking tray. Line tin with baking paper and baking beans. Bake for 15 minutes, remove the baking paper and beans, then cook for a further 10 minutes or until golden and crisp. Set aside to cool.
For the plums
Add wine, sugar, vanilla and tea bags to a pot over medium heat, stir until sugar dissolves. Bring to the boil and add the plums, simmering for 3 minutes. Remove from the heat and cool.
Remove plums from the liquid, reserving the syrup. Squeeze liquid from the tea bags into the pot, discard the bags.
Place the pot with the syrup over a medium heat and simmer for 15-20 minutes until reduced by half, remove from the heat and add the plums.
For the filling
Add yoghurt, cream and icing sugar to a bowl and fold until smooth. Cover and refrigerate for 10 minutes.
Carefully remove tart from shell and place on a serving dish. Gently spoon the yoghurt mixture into the tart and smooth over. Top with plums and a generous drizzle of syrup.
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ALSO SEE: Beetroot ginger slushy
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
