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Gourmet Plum Tart

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In today’s video, we are making the most delicious plum tart recipe!

This beautiful dessert is made of a delicious French shortcrust (“pâte sablée“), a soft baked almond cream, a creamy plum whipped ganache, and fresh plums.

Everyone here loved this delicious French dessert and we can’t wait for you to try it out too!

Bon appétit!


Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 45 mins / Cook time: 30 mins / Servings: 8 tarts

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Plum Whipped Ganache

1.9 oz (53ml) - Water

2 tsp (8g) -  Gelatin powder

½ lb (225g) - White chocolate

2.5 oz (75ml) - Heavy cream

3.5 oz (100g) - Plums

½ lb (225ml) - Heavy cream

10 - Plums (for decoration)


Pâte Sablé (French Shortcrust)

4.2 oz (120g) - Butter

2.8 oz (80g) - Powdered sugar

1 - Egg

1 oz (30g) - Almond flour

½ tsp (3g) - Sea salt

8.5 oz (240g) - All-purpose flour

Almond Cream

3.5 oz (100g) - Butter

3.5 oz (100g) - Sugar

3.5 oz (100g) - Almond flour

2 - Eggs

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We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.


Plum Whipped Ganache

1 - Mix the gelatin powder and the water into a small mixing bowl and set it aside. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices! 

2 - Next, add the white chocolate to a large mixing bowl and microwave it for about 1 minute (or until the chocolate is fully melted). 

3 - Pour the heavy cream into a bowl and heat it in the microwave for about 2 minutes. Once hot, pour it over the melted whited chocolate and emulsify together using a silicone spatula

4 - Then, melt the gelatin in the microwave for about 20 seconds and mix it in the ganache. 

5 - Next, blend the plums into a puree, add it to the ganache, and mix until homogeneous. 

6 - Finally, mix in the heavy cream, cover with food wrap and refrigerate for at least 6 hours. 

Tip: Help the planet by choosing biodegradable food wrap instead of plastic!


Pâte Sablée (French Shortcrust)

1 - Add the butter and powdered sugar to a stand mixer bowl and mix them together until creamy, using the paddle attachment

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

2 - While continuously mixing, add the egg and mix at full speed until combined. 

3 - Once combined, add the almond flour and sea salt to the dough and mix until well combined.

4 - Add all the flour at once and mix until just combined. 

5 - Separate the dough in half and place each half between two sheets of parchment paper. Roll it out thinly using a rolling pin and remove the parchment paper on top. 

6 - Next, use the tart ring to cut 9 disks that will be used for the bottom of the tarts, and cut 9 strips using a pizza wheel and a ruler. Place the parchment paper back on top of the dough, transfer it to a baking tray, and refrigerate it for 30 minutes.  

7 - Preheat your oven to 340°F (170°C).

8 - Once chilled, remove the top parchment paper and use an offset spatula to unstick the dough from the other parchment paper. Start molding the tarts by placing the strips into the sides of the tart rings. Press gently and cut the excess dough using a sharp knife.

Tip: We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

9 - Transfer the tart to a baking tray lined with parchment paper (or a silicone mat). Place the base of the tarts inside the tart rings and press the dough from the center outwards. Then, dig small holes in the bottom of the tarts with a fork and transfer them to a 340°F (170°C) oven to bake for about 15 minutes.

10 - Once baked, let them cool for a couple of minutes and make the almond cream.


Almond Cream

- Cream the butter with the sugar in a large mixing bowl, using a whisk.

Tip: If your butter is not at room temperature, microwave it for about 10 seconds.

2 - Add the eggs and almond flour, and mix everything together until well combined.

3 - Transfer the almond cream to a piping bag and pipe an equal amount in each tart shell. Then, transfer them back to the oven and bake them for about 15 minutes. 

4 - Once baked, remove them from the oven, let them cool down for a couple of minutes, and remove the tart rings. 


Assembling The Plum Tarts

1 - Transfer the cold plum ganache to a stand mixer bowl, and whip it until smooth and fluffy using the whisk attachment. Then, transfer it to a piping bag with a pastry tip.

2 - Next, pipe the whipped ganache inside each tart. Use a flat spatula to smooth the surface, and use your thumb to clean the edges.

3 - Then, pipe tall dots all around the edges of the tarts.

4 - Finally, cut the plums in half, remove the pit, and then cut them in quarters before arranging them in the center of the tarts.

5 - Enjoy!

Watch our video for more details!

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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

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