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Name: Authentic Quetschentaart mat Vanillesooss (Luxembourgish Plum Tart with Vanilla Sauce)
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Luxembourg
Ingredients: *For the Shortcrust Pastry (Pâte Brisée):**; 250 grams all-purpose flour; 125 grams unsalted butter, cold and cubed; 80 grams granulated sugar; 1 large egg; 1 pinch salt; 1 tablespoon cold water (if needed); *For the Plum Filling:**; 2 kilograms firm plums (Quetschungen or Italian prune plums), halved and pitted; 100 grams granulated sugar (adjust depending on plum sweetness); 1 teaspoon ground cinnamon; 2 tablespoons breadcrumbs (to absorb excess juice); *For the Vanilla Sauce (Vanillesooss):**; 500 milliliters whole milk; 3 large egg yolks; 80 grams granulated sugar; 1 vanilla bean (split and seeds scraped) or 1 teaspoon vanilla bean paste; 2 tablespoons cornstarch

Quetschentaart mat Vanillesooss

🇱🇺 Luxembourg

Western Europe

A Luxembourgish plum tart often served with a creamy vanilla sauce, offering a delightful combination of fruity and creamy flavors.

Tart

Vanilla Sauce

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Ingredients

Plums

vanilla sauce

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