This year I went to Israel for Pesach via London.
I decided it was time to show my daughter a little of the world…
we started with a real palace…
Now for my Pesach version of a delicious dessert that is definitely worthy of being served at High Tea with the Queen!
Plum Brule Tart
yields 1- 9 inch round tart
note: this recipe can be made in advance and frozen if tightly wrapped.
For the crust:
1/2 cup crushed candied nuts (I used Pecans) or you can use any ground nuts not candied
3/4 cup ground almonds
3 tbsp. potato or tapioca starch
1/4 stick of margarine, room temperature
1/4 cup packed brown sugar
For the filling:
1 large egg
3 large egg yolks
1/2 cup sugar
2 cups non-dairy whip topping
1 tsp. vanilla extract
1 tsp. orange extract
2 tsp. orange rind (optional)
4-5 ripe plums, cut into 1/2 inch slices
FOR THE DIRECTIONS VISIT SARAH’s BLOG www.thepatchkeprincess.com