Chocolate Prune Tart with Walnut Cookie Crust
The layered filling—Diced Prunes topped with a chocolate cream—gives this tart a simple but sophisticated appearance. Balancing the creamy filling is a nutty, shortbread-like pastry crust, a classic pairing with prunes.
- Tempo di preparazione: 30
- Total Time: 30 minutes
- Porzioni: 12 1x
- Cuisine: R457
Ingredienti
Unità
Dosi
Crust
140 g / 1 cup all-purpose flour
65 g / 1/3 cup sugar
30 g/ 1/4 cup finely chopped walnuts
85 g / 3 ounces unsalted butter, cold and cubed
50 g/ 1 large egg
Filling
105 g / 3/4 cup Diced Prunes
80 g / 1/3 cup heavy cream
5 g / 1 teaspoon vanilla extract
280 g / 10 ounces bittersweet chocolate chips
230 g / 8 ounces mascarpone cheese
Whipped cream and chocolate shavings, for garnish
Procedimento
- Have a 23-cm / 9-inch tart pan with a removable bottom ready.
- In a large bowl, stir together flour, sugar and nuts in a large bowl. Using a pastry cutter, blend the butter into the flour until the butter is the size of small peas. Stir in the egg with a fork. Press evenly onto the bottom and sides of the pan and prick all over with a fork; refrigerate for 1 hour.
- Preheat oven to 350°F. Bake the crust for 25 to 30 minutes or until golden brown; let cool.
- Melt cream, chocolate and vanilla together over very low heat in a medium saucepan. Let cool slightly, then whisk in the cheese. Press the prunes on the bottom of the prepared crust then spread chocolate filling evenly over the top. Cover and chill for at least 2 hours or until firm.
- Cut into thin wedges and top each with a dollop of whipped cream and chocolate shavings, if desired.
