Prune, chocolate and almond tart
Ingredients
400 g readymade short-crust pastry
300 g pitted dried prunes
30 g Demerarra sugar (2 tbs)
200 ml red wine
100 g chocolate (75% cocoa parts)
150 g butter
80 g sugar
2 eggs
150 g ground almonds
Ground cinnamon for sprinkling
Preparation
1
Line a 30 cm tart tin with pastry and prick with a fork. Bake blind in the oven at 180°C for 15 minutes or until done.
2
Meanwhile tip the prunes, Demerarra sugar and wine in a saucepan and simmer for 5 – 10 minutes or until the prunes have absorbed the wine. Set aside to cool, then stuff each prune with broken chocolate.
3
Cream the butter and sugar until pale, beat in the eggs one at a time until well incorporated.
4
Stir in the ground almonds.
5
Spoon the almond filling into the cooked shell and scatter around the prunes, pressing down lightly. Bake the tart in the oven at 180°C for 20 – 30 minutes or until coloured.
6
Cool in the tin for 10 minutes before removing the tart. Sprinkle with ground cinnamon.
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About
A harmonious trinity of chocolate, prunes and almonds makes a splendid tart.
Yield:
8 servings
Added:
Wednesday, February 13, 2019 - 10:02am
