Heat the oven to 200ºC/180ºC fan/Gas 6. Spray a little cooking spray over each pastry square.
Stack the pastry squares in twos. Layer one stack on top of another at an angle to create an 8-point star shape, spraying with oil between the layers. Repeat with the remaining pastry to give 4 star shapes and use to line 4 x 10cm (4in) loose bottomed, deep-fluted tart tins. Bake for 5 minutes.
Beat together the fromage frais, egg yolks, sugar and vanilla and divide between the pastry cases. Top with sliced plums. Return to the oven and cook for a further 10 minutes until set. Cool slightly and then top with the plum slices.
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