Breton prune and custard tart | Taste of France®
Traditionally called Far Breton, this flan-style eggs and milk custard tart is the perfect accompaniment to your afternoon tea.
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Cooking tools:
- Cake pan
- Oven
- Saucepan
- Paring knife
- Cutting board
- Electric hand beater
- Whisk
- Sifter
- Mixing bowl
- Measuring cup
- Serving platter
Ingredients
- 2 tbsp (25g) butter and all-purpose flour, for the pan
- 2 cups (500ml) whole milk
- ½ vanilla bean, split lengthwise (see Chef’s Notes)
- 2/3 cup (3 oz/80g) All-purpose flour, sifted
- ¾ cup (4¾ oz/135g) sugar
- 5 eggs (1 cup/250g)
- 2 tbsp aged rum 7 oz (200g) prunes, pitted (see Chef’s Notes)
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