Prune And Port Tart - cooking recipe

Ingredients

None None FOR THE WALNUT PASTRY
1 1/2 cups flour
1/2 cup walnuts
2 tbsp granulated sugar
8 tbsp (1 stick) butter, chopped
1 None egg
None None FOR THE FILLING
1 cup pitted prunes
1 cup creme fraiche
2 None eggs
2 tbsp granulated sugar
2 tbsp port
1 tbsp cornstarch
1/2 tsp garam masala
1 tbsp powdered sugar

Preparation

For the walnut pastry, process flour, nuts and sugar until combined. Add butter; process until crumbly. Add egg, process until ingredients just come together. Knead on floured surface until smooth. Wrap in plastic wrap; refrigerate for 30 mins.
Grease 9-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 20 mins.
Preheat the oven to 400\u00b0F. Place tart pan on baking pan. Bake for 20 mins; cool. Reduce oven temperature to 350\u00b0F.
Arrange prunes in tart crust. Whisk creme fraiche, eggs, granulated sugar, port, cornstarch and garam masala in large bowl. Pour carefully over prunes.
Bake for 25 mins, or until custard is set. Cool in pan on wire rack. Refrigerate overnight. Dust with sifted powdered sugar.