Today’s recipe is brought to us by Winning Appliances and was created by Bettina Jenkins.
Chocolate tart with caramelised plums
- 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 ½ cup flour
- ⅓ cup cocoa
- ½ cup icing sugar
- pinch of salt
- 125 g butter cubed
- 1 egg yolk
- 1 tsp vanilla extract
- 1 – 1 ½ tbsp iced water
- ½ cup water
- ¼ cup honey
- 2 tbsp brown sugar
- 8 plums in season cut into cheeks
- 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) 180°C. 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 160°C.
- 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.