German Plum Custard Tart with Streusel - Rustic Plum Pie recipe (2024)

Dieser Beitrag ist auch verfügbar auf: Deutsch (German)

Try this traditional German Plum Custard Tart with Streusel topping and a quick shortcrust pastry – an easy Rustic Plum Crumble Pie recipe that is simple to make! Vegan and glutenfree option included Jump to Recipe

This rustic German plum custard tart with streusel topping is just the thing to bake during late summer and early fall when plums are in season. While the traditional German plum pie recipe asks for Italian prune plums, any plum will work. However, prune plums are the best choice if you want this to be authentic.

This easy plum custard pie with streusel topping is something I grew up eating in Germany. My granny would throw this together using oblong Italian prune plums from her garden!

My favorite plums for baking are the Italian plums, sometimes called Empress plums or prune plums. I use them making my granny’s simple German Plum Cake and this Plum crumble cake without yeast. Baking brings out extra layers of flavor and sweetens and smooths over any imperfections in ripeness or texture.

This German plum custard tart recipe starts like any German pie – with a sort of mood, a simple foolproof easy shortbread tart crust. This crust is the easiest pie dough you can imagine. It does not have to chill to rest, and does not have to be rolled out. You simply mix together the ingredients, press some into your tart dish, and save some for the crisp and buttery streusel topping.

I add a pinch of cinnamon to the shortcrust pastry and streusel dough! The cinnamon goes so well with the plums and just feels like comfort to me! The orange zest we add to the vanilla custard is purely optional but I find it wakes everything up and plays well with plums and cinnamon.

How to make German Plum Custard Tart

Make sure your butter is room temperature. Simply mix all ingredients for the batter and streusel and press 2/3 of the batter into the mold. Pinch the rest of the batter into streusel using your fingertips and place it into the fridge.

Make the custard my stirring together cornstarch, some milk, sugar and vanilla bean paste or real vanilla. Heat the rest of the milk, add the slurry and let cook until thickened. Stir in the creme fraiche or cream cheese and let cool down before pouring into the tart shell.

Arrange the plums in the tart crust sticking them into the custard. Top with streusel and pop into the oven for about 40 minutes. Now the plums will bake into sweet caramelized perfection and the vanilla custard will bake into a nice creamy-but-sliceable dream.

Storage:

It’s best on the day that it’s made, but it keeps well, in the refrigerator, for a couple of days. The crust will soften a bit under the custard, but it will still be delicious.

And I think you’re going to love this.

Tips:

• When shopping for Italian prune plums you should make sure that the fruits are ripe, firm, but not hard.
• If the plums give off a lot of juice when they are pitted, it is best to place them in a sieve to drain until the cake batter is prepared.
• And I recommend slicing this tart with a sharp chef’s knife rather than a pie server, just so that you can go cleanly through the plum skins, which are tender to eat but sometimes snag on dull implements.
• This tart recipe can be made vegan by using vegan butter or margarine instead of butter and plant-based milk for the custard. The creme fraiche can be left out.

More traditional German Cake recipes you will love:

• German Lemon Poppyseed Bundt Cake
• German Apricot Cake
• Poppyseed Sheet Cake
• German Apple Cake with Streusel Topping
• Easy German Cheesecake

More plum cake and plum dessert recipes:

• German Plum Crumble Cake
• German Pflaumenkuchen Recipe
• Mulled Stewed Plums
• Chocolate Vanilla Cheesecake with Plums

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