Method
Chocolate and Prune Tart
Ingredients
4
servings
-
For the pastry
- 175 g
- 50 g
- 100 g
- 50 g
- 50 ml
-
For the filling:
- 400 ml
- 1 dash
- 40 g
- 50 g
- 400 g
- 100 g
-
For the whipped mascarpone:
- 200 g
- 150 ml
- 1 tbsp
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Preparation
Combine the flour, cocoa and butter until it resembles damp breadcrumbs. Add the icing sugar and water. Cover and chill for 30 mins.
Roll out the pastry and drape in the 200mm tin and bake blind at 200c for 15 mins. Remove the baking beans and cook for an additional 10 mins until golden.
For the filling, bring the cream, vanilla and sugar to the boil and pour over the butter and chocolate for richness.
Sprinkle the tart base with prunes for stickiness, then cover with the ganache – chill ideally overnight.
Combine the ingredients for the whipped mascarpone and serve with the tart for creaminess.
