Sunday, 5 May 2013

Chocolate Frangipane Plum Tart

I always like to incorporate fruit into my desserts, and this chocolate tart studded with fresh plums is absolutely delicious. Of course you can swap the plums for pears or even leave them out altogether if they are not in season. Serve with vanilla bean ice cream - YUM!

Chocolate Pastry
50g dark chocolate, broken into pieces
225g plain flour
20 cocoa
75g caster sugar
75g butter, cubed
1 tablespoon sour cream
1 egg

Chocolate Frangipane
100g dark chocolate, broken into pieces
150g butter, cubed
130g caster sugar
165g almond meal
4 egg yolks
1 teaspoon vanilla extract
6-7 plums, halved and stones removed

Chocolate Pastry
  1. Place the chocolate pieces into the TM bowl and grate for 10 seconds/speed 8. Pour into a bowl and set aside.
  2. Add flour, cocoa, sugar and butter into the TM bowl and process for 10 seconds/speed 7 or until the mixture resembles fine breadcrumbs (use the spatula to incorporate if required.)
  3. Add the sour cream, egg and reserved grated chocolate to the TM bowl, set to closed lid position and pulse turbo button for 4-5 times or until a dough forms. Turn the dough out and shape into a ball, flatten slightly into a disc then wrap in plastic wrap and refrigerate for 30 minutes. While pastry is chilling, make the chocolate frangipane - there is no need to wash out the bowl.

Chocolate Frangipane 
  1. Place the chocolate pieces into the TM bowl and grate for 10 seconds/speed 8.
  2. Add the remaining ingredients (except for the plums) and mix for 30 seconds/speed 6 or until the mixture is smooth. Transfer to a bowl, cover and place into the fridge.
Putting it all together
  1. Preheat the oven to 180 degrees.
  2. Remove the pastry from the fridge and roll out between sheets of non-stick baking paper to 3-5mm thick. 
  3. Place into a 22cm fluted removable base tart tin or tart ring and prick the base lightly with a fork. Line the pastry with non-stick baking paper and fill with pastry weights (or uncooked rice or beans.)
  4. Bake for 10 minutes. Remove the paper and weights and allow to cool for 5-10 minutes.
  5. Spread the chocolate frangipane mixture into the cooked base then push the plums (cut side up) into the mixture.
  6. Bake for 30-40 minutes or until the frangipane is set.
  7. Cool completely and dust with icing sugar. Serve with thick cream or ice cream.
Serves 8-10

1 comment:

  1. I first learnt to make this from a French baker in the Whitsundays, he loved to use tinned apricots and cherries. I think your plum version looks yum Caroline. It's such a lovely soft eat for kids.