Chocolate Tart with Caramelised Plums

RatingDifficultyIntermediate
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins
For the filling:
 400g dark chocolate, broken into pieces
 375ml thickened cream
 2 tbsp caster sugar
 2 tsp vanilla extract
 2 eggs, lightly whisked
 Mascarpone, thick cream or ice cream to serve
Chocolate Shortcrust Pastry
 225g flour
 1⁄3 cup (35g) cocoa
 1⁄2 cup (80g) icing sugar
 Pinch of salt
 125g butter, cubed
 1 egg yolk
 1 tsp vanilla extract
 1 1⁄2 tbsp iced water
Caramelised Plums
 1⁄2 cup (125ml) water
 1⁄4 cup (60ml) honey
 2 tbsp brown sugar
 8 plums in season (preferably red plums), cut into cheeks
1

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.

2

Preheat oven to CircoTherm (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. 3. Line 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°.

3

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 pastry case.

4

Cook for 25 minutes or until just set. Cool.

5

Place water, honey and brown sugar in a small frying pan over high heat; bring to the boil, stirring constantly until sugar dissolves; turn down heat and simmer for 6 minutes or until slightly thickened.

6

Add plums, cut side down, and cook for 10 minutes or until plums are just caramelised but still firm.

Note: If you are short on time, you can use store-bought frozen chocolate pastry, like Careme. 

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Ingredients

For the filling:
 400g dark chocolate, broken into pieces
 375ml thickened cream
 2 tbsp caster sugar
 2 tsp vanilla extract
 2 eggs, lightly whisked
 Mascarpone, thick cream or ice cream to serve
Chocolate Shortcrust Pastry
 225g flour
 1⁄3 cup (35g) cocoa
 1⁄2 cup (80g) icing sugar
 Pinch of salt
 125g butter, cubed
 1 egg yolk
 1 tsp vanilla extract
 1 1⁄2 tbsp iced water
Caramelised Plums
 1⁄2 cup (125ml) water
 1⁄4 cup (60ml) honey
 2 tbsp brown sugar
 8 plums in season (preferably red plums), cut into cheeks

Directions

1

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.

2

Preheat oven to CircoTherm (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. 3. Line 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°.

3

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 pastry case.

4

Cook for 25 minutes or until just set. Cool.

5

Place water, honey and brown sugar in a small frying pan over high heat; bring to the boil, stirring constantly until sugar dissolves; turn down heat and simmer for 6 minutes or until slightly thickened.

6

Add plums, cut side down, and cook for 10 minutes or until plums are just caramelised but still firm.

Chocolate Tart with Caramelised Plums
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