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The layered filling—Diced Dried Plums topped with a chocolate cream—gives this tart a simple but sophisticated appearance. Balancing the creamy filling is a nutty, shortbread-like pastry crust, a classic pairing with prunes.
Yield: 6 servings
140 g / 1 cup all-purpose flour
65 g / 1/3 cup sugar
30 g/ 1/4 cup finely chopped walnuts
85 g / 3 ounces unsalted butter, cold and cubed
1 large egg
80 g / 1/3 cup heavy cream
280 g / 10 ounces bittersweet chocolate chips
5 g / 1 teaspoon vanilla extract
230 g / 8 ounces mascarpone cheese
105 g / 3/4 cup Diced Dried Plums
Whipped cream and chocolate shavings, for garnish
Have a 23-cm / 9-inch tart pan with a removable bottom ready. In a large bowl, stir together flour, sugar and nuts in a large bowl. Using a pastry blender, cut the butter into the flour until the butter is the size of small peas. Stir in egg with a fork. Press evenly onto the bottom and sides of the pan and prick all over with a fork; refrigerate for 1 hour.
Preheat oven to 350F. Bake the crust for 25 to 30 minutes or until golden brown; let cool.
Melt cream, chocolate and vanilla together over very low heat in a medium saucepan. Let cool slightly, then whisk in the cheese. Press the dried plums on the bottom of the prepared crust then spread chocolate filling evenly over the top. Cover and chill for at least 2 hours or until firm.
Cut into thin wedges and top each with a dollop of whipped cream and chocolate shavings, if desired.