Chocolate, prune and orange tart
Preparation: 45 minutes plus 1 hour chilling, overnight steeping and 1 hour standing.
Preparation: 45 minutes (plus 1 hour chilling; overnight steeping)
Cooking: 55 minutes plus 1 hour resting time Serves: 8
For the sweet pastry:
200g dark chocolate, broken into pieces
2 medium eggs
3 egg yolks
hand. Do not over knead, just until the pastry is smooth.
Make a cylinder shape then wrap in cling wrap and refrigerate for an hour before rolling. To blind bake: heat your oven to 200°C and grease a 20cm loose-bottom flan tin.
Roll your pastry on to a lightly floured surface into a large circle 3mm thick approximately and use it to line the tin. Leave 1 cm overhanging. Prick all over with a fork.
Now take a large piece of greaseproof paper and screw it up so it is easier to get into the edgess. Fill with baking beans or rice. Bake for 20 minutes. Remove the paper, return to the oven for a further 5 minutes approximately, remove and allow to cool.
For the filling: melt the chocolate in a heatproof bowl that fits on top of a pan of simmering water without touching the water. Whisk together the eggs, egg yolks and sugar just to combine. Now fold the chocolate mixture into the egg mixture. Drain the prunes and place into the tart and then pour the chocolate mixture into the pastry case.
Bake in a preheated oven at 150°C for about 20 to 30 minutes. Check the tart, as it may need a little longer. It needs to be smooth and creamy with a slight wobble, just setting.
Remove from the oven and leave to rest for an hour in room temperature. Serve with fresh sliced oranges or raspberries.