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RECIPE: Chocolate and Whisky Prune Tart
WA News / Sandie Bertrand RECIPE: Chocolate and Whisky Prune Tart

There are a lot of steps to this tart but it's not difficult and it has such a "wow" factor that it's worth it.

CHOCOLATE AND WHISKY PRUNE TART
Serves 10

Pastry:
1 1/2 cups plain flour
150g butter
1/3 cup icing sugar
1 egg

Place all ingredients in a food processor and pulse until it forms a ball, pat into a flat rectangle, cover and wrap in plastic wrap. Rest in the fridge for an hour, then roll out to fit a 13x36cm tart tin. Press into the corners and trim the excess. Rest in the fridge for 30 minutes. Line with baking paper and weights and bake blind for 10-12 minutes. Remove the paper and weights and brush the bottom of the tart with egg yolk, return to the oven for 5 minutes.

Prune puree:
200g pitted prunes
2 tbsp whisky

Place prunes in a small saucepan with whisky and a tbsp of water, cover, bring to the boil, then turn off the heat and set aside until cool. Place the contents in a food processor and pulse until smooth.

Chocolate filling:
300ml cream
1tbsp caster sugar
150g dark chocolate, chopped
2 eggs
pinch of salt

Bring the cream and sugar to the boil in a small saucepan, stirring to dissolve the sugar. Pour over the chocolate and stir until the chocolate is melted and the mixture is smooth. Cool and whisk in the eggs with a pinch of salt.

Chocolate ganache:
125ml cream
115g dark chocolate

Bring cream to the boil and pour over chopped chocolate, sit for 2 minutes and stir gently, incorporating as little air as possible.

Spread the prune puree over the bottom of the cooled tart base. Pour over the chocolate filling, leaving room for the ganache. You may want to half-fill the tart, put it in the oven and then carefully pour in the remainder. Bake for 25 minutes or until just set. Remove from the oven and cool. Spoon over the ganache and allow to cool at room temperature.