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Bitter-chocolate and prune tart
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulgent dessert tart with sweet prunes and dark chocolate.
Ingredients:
  • 225g (1 1/2 cups) plain flour, sifted
  • 100g unsalted butter, chilled, cubed
  • 20.00 gm cocoa powder, sifted
  • 64.00 gm brown sugar
  • 1 egg yolk, at room temperature
  • 2-60.60 gm thin cream
  • Cocoa powder, to dust
  • Double cream or ice-cream, to serve
  • 125g (about 16) pitted prunes, chopped
  • 50.00 ml Grand Marnier or Kahlua, warmed
  • 200g good-quality dark chocolate, chopped
  • 185ml (3/4 cup) thin cream
  • 10.00 gm cocoa powder, sifted
  • 2 tsp espresso instant coffee granules
  • 20.00 gm hot water
  • 4.40 gm vanilla essence
  • 2 eggs, at room temperature, lightly whisked
Instructions:
  • In a food processor, combine flour, butter, cocoa, and sugar until mixture resembles fine breadcrumbs. While the motor is running, add the egg yolk and 2 tablespoons cream until just combined (add more cream if needed). Transfer the dough to a clean surface and form into a disc. Wrap in plastic wrap and refrigerate for 45 minutes.
  • Roll out the pastry on a lightly floured surface until it's 3mm thick. Line a 23cm fluted tart tin with the pastry, trim any excess, and prick the pastry all over with a fork. Chill in the fridge for 15 minutes.
  • Preheat your oven to 190°C. Take the chilled pastry base out of the fridge. Cover it with a sheet of greaseproof paper and fill with dried beans, rice, or metal pastry weights. Bake for 10 minutes. Remove the weights and paper, then bake for another 10 minutes until cooked through. Take it out of the oven and lower the temperature to 180°C.
  • For the filling, soak the prunes in liqueur in a small bowl for 10 minutes. In a medium saucepan, melt the chocolate with cream, sugar, cocoa, coffee, water, and vanilla over low heat. Remove from heat and let cool for 5 minutes. Mix in the eggs thoroughly.
  • Evenly distribute the soaked prunes on the pastry case, then pour the filling over. Bake in a preheated oven for 18 minutes or until the filling sets. Serve warm or at room temperature, sprinkle with cocoa powder, cut into wedges, and enjoy with cream or ice cream.

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