Tarte aux Quetsches Soufflée

• 12 oz (350 g) shortcrust pastry
• 12 oz (350

Line a pie or flan dish with the pastry. Arrange the plums on the pastry in concentric circles. Beat the butter, sugar and egg yolk together until fluffy. Stir in the semolina, cream and milk. Beat the egg white until stiff and fold into the mixture. Pour over the plums and pop in a hot oven, gas mark 6, 400°F (200°C), for approximately 25 minutes, until the pastry is golden and the custard fir