Dark Chocolate Tart with Plums Recipe
How to Make Dark Chocolate Tart with Plums
Method
- For the pastry, place the flour, icing mixture, cacao powder and salt into a mixing bowl and combine. Add in the cubed butter and use your fingertips to rub it in until the mixture is sandy. Add enough iced water to bring the mixture together and then form it into a disc.
- Roll out the dough between two sheets of baking paper, then use it to line a shallow 23cm loose-bottomed fluted tart tin. Trim the excess from the top rim to create a smooth edge. Rest in the fridge for at least 30 minutes.
- Preheat the oven to 180°C (or 160°C fan forced oven). Prick the pastry base with a fork to prevent the pastry from rising. Place a piece of baking paper on top of the pastry and fill with baking beans. Cook for 15 minutes, remove the baking beans and paper and place back in the oven for 10 minutes or until cooked through. Set aside to cool.
- Reduce the oven temperature to 140°C (or 120°C for fan forced). To prepare the filling, place the chopped chocolate into a mixing bowl. Simmer the cream in a small saucepan set over a medium heat. Pour the warm cream over the chocolate and leave for 2 minutes to melt the chocolate. Whisk until combined and allow to cool for 5 minutes. Whisk in the eggs and honey and then pour the mixture into the pastry shell.
- Bake for 25 minutes or until just set but with a slight wobble. Set aside to cool to room temperature then refrigerate until firm.
- To serve, dust with cocoa and decorate with plum slices, berries and edible flowers.
Tip: Any leftover pastry can be rerolled and cut into shapes to make cookies.