Prune, Chocolate and Almond Tart

READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Cream the butter and sugar until pale, beat in the eggs one at a time until well incorporated.
  • Stir in the ground almonds.
  • 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.
  • Cool in the tin for 10 minutes before removing the tart. Sprinkle with ground cinnamon.
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