Level of Difficulty:
2/5
Chewy Prune Caramel
Ingredients
- 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
Method
- 1. In a saucepan, place the water, sugar & 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
Ingredients
- 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
- 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.
DID YOU KNOW?
Prunes prevent and reverse bone loss.
