Drunken Prune and Chocolate Tart

Recipe's preparation

Soak the prunes in the muscat or sweet wine for 24 hours.

Pastry:

Place butter, sugar, salt, cocoa and vanilla in TM bowl and mix for 10 seconds on speed 6. Set dial to closed lid position and "Dough mode" for about 1 minute or until mixture forms a ball together.

Tip pastry out of bowl onto a piece of glad wrap and press into a cirlcle. Wrap and place in the fridge for a minimum of 2 hours.

Preheat oven to 170degC and line the base of a 24cm round tart tin with baking paper and grease the sides with a light spray of oil.

After removing pastry from fridge, unwrap and place between 2 sheets of baking paper and roll it to a thickness of about 3mm. Carefully turn pastry into prepared tart tin, lining the base and sides. Place in fridge to rest for 15 minutes.

Remove from fridge, place on a baking tray. Place a piece of baking paper over pastry and fill with baking beads or rice and blind-bake pastry for 10 minutes. Remove baking beads and paper and bake for another 10 minutes. Remove from oven.

 

Filling:

Place butter and chocolate into TM bowl and melt for 2 minutes 50deg speed 1, or until melted and mixed together. Set aside and clean bowl. Add eggs and sugar to TM bowl and mix together 2 minutes speed 5 or until thick and creamy. Pour in butter/chocolate mix, flour, nuts and well soaked prunes and fold in on speed "Gentle stir setting" "Counter-clockwise operation" until combined.

Pour mixture into pastry case and pop back into the oven and bake for 1 hour or until top is firm to touch.

Cool a little and serve warm with lashings of double cream!