Chef's Recipes

Baked custard and prune tart

Australian Gourmet Traveller recipe for baked custard and prune tart by Agasi restaurant.

By Tom Dicker & Patrick Weekes
  • Serves 8
  • 15 mins preparation
  • 1 hr 10 mins cooking plus resting
Baked custard and prune tart
Baked custard and prune tart

“Just spent some time at Binalong Bay in Tasmania. We ate at Angasi and fell in love with the prune tart. Would the lovely Tom Dicker and Patrick Weekes share the recipe?”
Karen Nelson, Torquay, Vic

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


  • 255 gm pitted prunes (1½ cups)
  • 2 tbsp brandy
Almond pastry
  • 185 gm plain flour (1¼ cups)
  • 55 gm pure icing sugar (1/3 cup)
  • 30 gm almond meal (¼ cup)
  • 125 gm cold butter, coarsely chopped
  • 1 egg yolk
Vanilla custard
  • 300 ml thickened cream
  • 3 eggs
  • 150 gm caster sugar (2/3 cup)
  • 1 vanilla bean, split and seeds scraped


  • 1
    For almond pastry, using a food processor, process dry ingredients until combined, then add butter and process until fine crumbs form. Add egg yolk and 1 tbsp cold water and process until mixture just forms a dough. Turn onto a lightly floured surface and knead briefly to bring together. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 180C. Roll out pastry on a lightly floured surface to 5mm-thick, then line the base of a greased and baking paper-lined 26cm-diameter springform cake pan with the pastry. Trim edges flush with sides. Prick base with a fork and bake blind until starting to colour (15-20 minutes). Remove paper and weights, bake until golden (4-5 minutes), then cool completely.
  • 2
    Meanwhile, process prunes and brandy in a food processor until a smooth paste forms. Spread over prepared pastry and set aside.
  • 3
    For vanilla custard, heat cream in a saucepan over medium heat, and bring almost to the boil (4-5 minutes). In a bowl, whisk together eggs, sugar and vanilla bean seeds. Cool slightly. Slowly whisk in hot cream, then pour over prune mixture. Bake until custard is set and top is golden (30-40 minutes). Cool at room temperature, dust with icing sugar, cut into wedges and serve with double cream.
  • Author: Tom Dicker & Patrick Weekes