Traditional French dessert with delicious flaky crust and sweet creamy custard filling. The prunes make it extra special and festive.
for the pastry:
- 2 cups all-purpose flour
- 1 tsp coarse salt
- 1 cup / 2 sticks / 225 g butter
- ¼ cup ice water
- 1 large egg
for the filling:
- 6 large eggs
- ¾ cups sugar
- 2 tsp vanilla extract
- ¾ cup cornstarch
- 5 cups milk
- 20 medium prunes
- In a food processor, blend together flour and salt. Add cold butter, cut into cubes, and pulse until butter is well combined. Slowly add water and pulse until incorporated. Form dough into a disk, wrap with plastic, and refrigerate for 1 hour.
- Preheat oven to 350° F / 180° C. Line the bottom of a deep 9″ / 23 cm springform pan with parchment paper and brush sides with butter. Roll out dough on a lightly floured work surface until it is 14″ / 35 cm in diameter. Fit into the prepared baking pan, leaving an overhang of about 2″ / 5 cm, reserving any scraps. Chill for 20 mins.
- Line dough with parchment paper and fill with pie weights. Bake for 45 mins, until edges of dough are browned. Carefully remove pie weights and parchment paper. Patch any holes with reserved dough and brush with egg. Return to oven and bake for 25 mins more, until bottom is golden brown. Transfer to a wire rack and let cool completely.
- Meanwhile make the filling. Whisk together eggs, sugar, and vanilla extract. Add cornstarch and whisk to incorporate. Gradually add milk, whisking to combine. Strain into a large saucepan. Place over medium-high heat and bring to a boil for a minute, whisking constantly. Transfer to a stand mixer, fitted with the paddle attachment, and mix on low to cool and emulsify.
- Arrange prunes in the cooled shel and pour filling on top. Bake for 1 hour and 20 mins, until dark brown skin has formed on top. Let cool to room temperature, transfer to refrigerator and chill for 12 hours. With a serrated knife, trim away excess crust from top, run a paring knife between the crust and the sides, and release from pan.
