Today’s recipe is brought to us by Winning Appliances and was created by Bettina Jenkins.
Chocolate tart with caramelised plums
This decadent chocolate tart is sure to blissfully melt in your mouth.
Ingredients
Filling
- 400 g dark chocolate broken into pieces
- 375 ml thickened cream
- 2 tbsp caster sugar
- 2 tsp vanilla extract
- 2 eggs lightly whisked
- mascarpone, thick cream, or icecream to serve
Chocolate shortcrust pastry
- 1 ยฝ cup flour
- โ cup cocoa
- ยฝ cup icing sugar
- pinch of salt
- 125 g butter cubed
- 1 egg yolk
- 1 tsp vanilla extract
- 1 – 1 ยฝ tbsp iced water
Caramelised plums
- ยฝ cup water
- ยผ cup honey
- 2 tbsp brown sugar
- 8 plums in season cut into cheeks
Instructions
- To make the chocolate shortcrust pastry, place flour, cocoa, icing sugar and salt into the bowl of a food processor; process to combine. Add butter and process until mixture resembles fine breadcrumbs; add egg yolk, vanilla and water; process until mixture just comes together. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for 30 minutes.
- Preheat oven to (fan forced) 180ยฐC. Grease a 2.5cm deep, 23cm round fluted loose based tart pan and line base with non stick baking paper. Place onto a baking tray for support. Roll pastry between 2 sheets of baking paper to 4mm thickness. Line base and sides with pastry, trimming off excess.
- Line the pastry case with baking paper and fill three quarters full with dried beans, rice or pastry weights; bake for 15 minutes; remove weights and return to the oven and cook for a further 10 minutes. Reduce temperature to 160ยฐC.
- While pastry is cooking, place chocolate, cream, sugar and vanilla in a small saucepan over medium/low heat; stir until chocolate melts and ingredients are combined. Cool slightly and add eggs, stirring just until combined; pour into the pastry case.
- Cook for 25 minutes or until just set. Cool.
- Place water, honey and brown sugar in a small frying pan over high heat; bring to a boil, stirringconstantly until sugar dissolves; turn down heat and simmer for 6 minutes or until slightly thickened.
- Add plums, cut side down, and cook for 10 minutes or until plums are just caramelised but still firm.
