Prepare shortcrust pastry and line tart case
Bake the pastry case until darkly baked
Spread a layer of damson jam in the base
If using prunes, bake them until sticky and adhered to the case
Whisk together whole egg, egg yolk, and crème fraiche or sour cream to make custard
Pour custard mixture into the prepared tart case
Bake until custard is set
Dust the cooled tart with dehydrated vanilla pods
