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Thyme Diplomat Cream and Roasted Plum Pie

Thyme Diplomat Cream and Roasted Plum Pie

Recipe by: Thando Manyoni 
See more of Thando’s creations: instagram.com/thando_manyoni

In this recipe I will not be including the frangipane because I believe it was the downfall of this recipe and it did not elevate the bake in anyway.

Pastry Crust

400g Flour
80g Icing sugar
½ tsp Salt
250g Butter
2 Egg yolks

Method:

  1. Combine the flour, icing sugar, salt and butter until the mixture resembles breadcrumbs. 
  2. Using a knife, cut in the egg yolks one at the time. Do not over mix
  3. Toss onto the work surface, combine the rough mass into a smooth ball. Do not over mix. Rest the dough for 10 minutes. Roll out and line your tart tin. Freeze until solid
  4. Blind bake at 180°C for 10 minutes. Remove the beans and parchment paper and bake for a further few minutes until the pastry is golden brown. Remove from oven and cool completely before adding the filling.

Roasted plums

12 plums, each cut into 8 equal wedges 
½ cup treacle sugar

Method:

  1. Place a the plums on a prepare sheet pan, sprinkle on the treacle sugar and bake at 180°C for 15 minutes or until the plums have gone soft but still have a bit of a bite to them.
  2. Remove from the oven and cool completely

Thyme diplomat filling

460g milk
110g castor sugar
50g butter 
Pinch of salt
50g cornstarch
170g eggs
1 vanilla pod, scraped 
400ml cream, cold

Method:

  1. Combine half the milk with half the castor sugar, butter and salt. Bring to a simmer. 
  2. In a bowl combine the remaining milk, sugar, cornstarch, eggs and vanilla. Temper the hot milk mixture into the egg mixture slowly. 
  3. Return the mixture back to the heat and whisk until the mixture begins to thicken. Once thickened, remove from heat and into a bowl, cover with plastic wrap making sure it lines the surface of the the custard. Cool in the fridge
  4. In the meantime, whip the cream until stiff peaks
  5. Once the custard has cooled, fold the cream into the custard. 

To assemble:

  1. Fill the pie with the thyme diplomat. 
  2. Top with the plums and some toasted almonds (optional) 
  3. Chill in the fridge

Thyme and honey sauce

¼ cup honey 
A few thyme sprigs
50g butter 
Pinch of salt
½ cup cream

Method:

  1. Combine all the ingredients and reduce until slightly thicken
  2. Pour into a serving jar.

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