Elegant Mirabelle Plum Tart with Vanilla Ganache
Baptiste Fache adapted by JojoM
A stunning French tart with buttery pastry, almond cream, and whipped vanilla ganache topped with fresh Mirabelle plums. A summer showstopper!
A French Summer Delight ☀️
When summer arrives in France, Mirabelle plums take center stage. Their golden hue and delicate sweetness make them a pastry chef’s dream ingredient. This Elegant Mirabelle Plum Tart with Vanilla Ganache is the perfect way to showcase these seasonal gems—combining a buttery shortcrust, almond cream filling, and silky whipped vanilla ganache. The result? A dessert that’s as beautiful as it is delicious. ✨
Layers of Flavor 🍑
This tart is all about harmony. The crisp shortcrust pastry provides a sturdy, buttery base. On top, a rich almond cream bakes into a soft layer, lightly sweetened and nutty. The showstopper is the whipped vanilla ganache, made with white chocolate and infused with fresh vanilla, piped elegantly across the tart. Finally, slices of ripe Mirabelle plums and fragrant verbena leaves finish the tart with freshness and color.
Why This Tart Works 💛
- Balanced textures – crisp pastry, creamy filling, fluffy ganache, juicy plums.
- Elegant presentation – piped ganache domes make it pâtisserie-worthy.
- Seasonal focus – celebrates Mirabelle plums at their peak.
- Versatile garnish – verbena adds sophistication, but mint or basil also shine.
Tips for Success 🥄
- Chill the ganache overnight for the perfect airy whip.
- Blind-bake the pastry with baking beans to keep the base crisp.
- Choose ripe plums for maximum flavor and natural sweetness.
A Dessert Made to Impress 🎂
Whether you’re hosting a summer dinner party or simply want to elevate your baking game, this tart is a showstopper. It’s refined, seasonal, and embodies the artistry of French pâtisserie while remaining approachable for home bakers.
Bring a slice of Lorraine’s famous Mirabelle harvest into your kitchen and watch as every bite disappears in bliss. 🌿🍑✨
Elegant Mirabelle Plum Tart with Vanilla Ganache
Baptiste Fache adapted by JojoMA stunning French tart with buttery pastry, almond cream, and whipped vanilla ganache topped with fresh Mirabelle plums. A summer showstopper!
Chef's Tips
Chill the ganache overnight for best results.
Blind-bake the pastry with baking beans to prevent bubbling.
Use very ripe Mirabelle plums for maximum sweetness.
Tools Used
Whisk
Piping Bag
Oven
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Ingredients
Whipped Vanilla Ganache
Shortcrust Pastry
Almond Cream
Filling and Decoration
Instructions
Ganache Preparation
- 1
Chop the white chocolate and scrape the vanilla pod seeds into a bowl.
- 2
Pour the hot cream over, add gelatin, and stir until smooth.
- 3
Mix in cold cream, cover, and chill for at least 4 hours.
Pastry Base
- 1
Cream butter and sugar, then add almond flour, egg, and flour to form dough.
- 2
Chill, roll out, and line a tart ring.
- 3
Blind-bake at 170°C (338°F) for 10 minutes.
Almond Cream Filling
- 1
Mix egg, butter, sugar, and almond flour into a smooth paste.
- 2
Spread inside the tart shell with a few Mirabelle plums.
- 3
Bake at 180°C (356°F) for 20 minutes until golden.
Assembly
- 1
Once tart is cool, whip the chilled ganache until fluffy.
- 2
Pipe domes over the tart surface.
- 3
Garnish with plum slices and verbena leaves.
Comments & Reviews
Sophie
7/22/2025
Made this for a dinner party—looked stunning and tasted amazing!
Marc
8/2/2025
The ganache set beautifully. Mirabelle plums were a hit with everyone.
Claire
8/18/2025
So elegant! I swapped verbena for mint and it worked perfectly.
Nutrition Facts
Serving Size: 1 slice (1/8 tart)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
