This Chocolate Tart with Caramelised Plums by Winning Appliances is the perfect dessert whenever, wherever!
As the weather cools down, we’re all looking toward autumnal flavours. From Winning Appliances culinary expert Bettina Jenkins, this chocolate tart with caramelised plums is the perfect dessert for the family or even your next dinner party.
With warming chocolate and delectably caramelised stone fruit, this will be your go-to dessert recipe for the autumn and winter season ahead.
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 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°.
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.
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 the boil, stirring constantly 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.
Note: If you are short on time, you can use store-bought frozen chocolate pastry, like Careme.
Ingredients
Directions
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 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°.
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.
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 the boil, stirring constantly 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.
Notes
Check out this baked apples recipe!
