Choco­late, prune and or­ange tart

The Jewish Chronicle - - FOOD - ROSE­MARY SHRAGER’S

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

25g sugar


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.

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