Isn’t it wonderful that darker, higher-percentage chocolate is good for us? This super-rich, super-simple dessert would satisfy the most entrenched sweet tooth yet it is not actually super sweet. A lot of this comes down to the prunes. I love prunes, but somehow in all the years of having the Pheasant Farm Restaurant it was hard to ‘sell’ a prune dessert (though I’ve observed that if the name is tweaked to ‘dried plums’ and paired with chocolate it races out the door). Well I am firmly committed to the prune and will not disguise them here. And oh my goodness, this pastry: it’s moreish just on its own and so forgiving it can be pressed into a tart mould rather than rolled, if you prefer. This beautiful tart is best served straight from the refrigerator.
Ingredients
- 1 1/3 cups (225 g) pitted prunes
- 1 cup (250 ml) verjuice
- ½ cup (70 g) hazelnuts
- 100 g extra virgin coconut paste or coconut butter
- 1 tablespoon extra virgin coconut oil (optional)
- 200 g good-quality dark couverture chocolate (70% cocoa solids), coarsely chopped
- Creme fraiche, to serve (optional)
- 185 g wholemeal spelt flour
- 1 teaspoon ground cinnamon
- 60 g runny honey
- 125 g cold unsalted butter, chopped
- Pinch of sea salt flakes
- 45 g creme fraiche
- 2 tablespoons verjuice
- Place the prunes and verjuice in a small bowl and set aside to rehydrate for 45 minutes (if they are already soft and plump); soak drier prunes overnight. Drain and cut the prunes in half.
- To make the pastry, place all the ingredients, except the verjuice, in a food processor and pulse to combine. Using the pulse action, gradually add the verjuice and process until the pastry just comes together. Turn out and shape into a disc, then wrap in plastic film and refrigerate for 30 minutes.
- Preheat the oven to 180°C (fan-forced). Lightly grease a 24 cm fluted tart tin with a removable base.
- Roll out the pastry on a lightly floured surface or between 2 sheets baking paper, until about 2 mm thick. Place the pastry in the tin and carefully press into the sides. Using a small sharp knife, trim the sides to neaten. Refrigerate for 20 minutes.
- To blind bake the tart shell, cover the inside of the tin with a piece of baking paper or foil, leaving the sides overhanging. Fill with dried beans or rice. Bake for 15 minutes, then remove from the oven and carefully remove the paper or foil and the beans or rice. Return the tart shell to the oven and bake for another 8–10 minutes or until the base and sides are golden and dry. Remove from the oven and stand until cool.
- Meanwhile, place the hazelnuts on a baking tray and cook for 5–8 minutes or until lightly toasted. Pour into a clean tea towel and rub off the skins while still warm. Coarsely chop the nuts and set aside.
- Heat the coconut paste or butter in a small saucepan until smooth and melted; if it isn’t melting readily, add the coconut oil. Remove the pan from the heat, then quickly add the chocolate and stir until melted.
- To assemble the tart, scatter the chopped toasted hazelnuts over the cooled pastry base. Place the prunes evenly around the base of the tart. Pour the chocolate ganache over the top, then refrigerate the tart for 2 hours or until set. Serve with creme fraiche, if you like.
