Recipes... prunes with panache...

Choc Chilli Tart with Chewy Prune Caramel and Clotted Cream

Choc Chilli Tart with Chewy Prune Caramel and Clotted Cream

Preparation time: 40 minutes
Serves: 8

INGREDIENTS

Chewy Prune Caramel
140g Australian prunes - pureed
50g ground almonds
75g unsalted butter
160g castor sugar
50g glucose
1 tbsp rum (this recipe uses Bundaberg)
1/2 tsp chilli powder
1 tbsp water

1. In a saucepan, place the water, sugar and glucose.
2. Heat gently until sugar dissolves.
3. Allow to caramelise then remove from heat and stir in butter.
4. Stir in prunes, almonds, chilli and rum.

The Tart
250g dark chocolate
200ml cream
80g unsalted butter
1 batch prune caramel
1 blind baked tart shell (or 10 individual ones)
200g clotted cream

METHOD

Chewy Prune Caramel
1. In a saucepan, place the water, sugar and glucose.
2. Heat gently until sugar dissolves.
3. Allow to caramelise then remove from heat and stir in butter.
4. Stir in prunes, almonds, chilli and rum.

The Tart
1. Over a double boiler, place chocolate, cream and butter, Allow to melt and combine.
2. Spread the prune caramel over the base of the tart shell.
3. Allow to cool a little before pouring in the chocolate mix.
4. Set tart for 2 hours in the fridge before cutting.
5. Serve with clotted cream.

Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe Created by: David Campbell, Wharf Rd Restaurant & Bar, Nowra & Hungry Duck, Berry @hungryduckberry
Dish styled by: Lisa Madigan @lisamadigan
Photographs by: Lean Timms @leantimms


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