Authentic home cooking from France, with US measurements. 
Prune and Hibiscus Custard Tart
Prune and Hibiscus Custard Tart
Open in Cookpad AppSteps
- 1
Make the pie crust and let it rest in the refrigerator for 1 hour, then roll it out.
- 2
Place the crust in a high-sided baking pan (I use silicone, so I don't grease it), then chill in the refrigerator.
- 3
Heat some water, put the prunes in a mixing bowl, and add the hibiscus flowers.
- 4
Pour enough boiling water to cover, stir, and let steep at room temperature until completely cooled.
- 5
Drain the prunes and remove the hibiscus flowers.
- 6
Heat the milk to a boil. In a separate bowl, beat the eggs with the sugar until pale and creamy.
- 7
Add the cornstarch and mix well. Preheat the oven to 350°F (180°C).
- 8
Gradually add the hot milk to the egg mixture, stirring constantly.
- 9
Pour the mixture back into the saucepan and cook over low heat, stirring, until thickened.
- 10
Arrange the prunes over the crust.
- 11
Pour the custard over the prunes.
- 12
Bake for 40 minutes, then let cool on a wire rack.
- 13
Once the tart is cool, cover and refrigerate for 6 hours.
- 14
Remove the tart from the pan.
- 15
Invert onto a serving plate.
- 16
Decorate with a sliced prune.
- 17
It's ready! Enjoy!
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