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Chocolate Prune Tart with Walnut Cookie Crust

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When the occasion calls for something special, our Chocolate Prune Tart with Walnut Cookie Crust is perfect. Deceptively simple to make, topped with cream and chocolate curls it looks spectacular!

  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 12 1x
  • Method: import-018
  • Cuisine: R263

Ingredients

Units Scale

Crust:
130g gluten free flour
115g sugar
40g walnuts, finely chopped
85g cold butter, cubed
1 egg
Filling:
150g Sunsweet prunes, chopped
80ml heavy whipping cream
1 tsp vanilla extract
300g bag bittersweet, milk or dark chocolate chips
230g mascarpone cheese
Whipped cream and chocolate shavings (optional)

Instructions

  1. Stir together flour, sugar and nuts in a large bowl. Add butter and mix with a pastry blender until butter is the size of small peas. Stir in the egg a little at a time, adding only until dough comes together.
  2. Press evenly onto the bottom and sides of a 9″ tart pan with a removable bottom and prick all over with a fork. Refrigerate for 1 hour.
  3. Preheat oven to 180°c. Bake crust for 25–30 minutes or until golden brown. Remove and let cool.
  4. In a medium saucepan over very low heat, melt cream, chocolate and vanilla together. Remove from heat and let cool slightly, then whisk in cheese.
  5. Press prunes on the bottom of prepared crust, then spread chocolate filling evenly over the top. Cover and chill for at least 2 hours or until firm.
  6. Cut into thin wedges and top each with a dollop of whipped cream and chocolate shavings, if desired.

Notes

Sunsweet USA

Nutrition

Find it online: https://sunsweet.eu/recipes/r263-chocolate-prune-tart-with-walnut-cookie-crust/