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.