Yield: 8 portions - 1 tarts

For the macerated prunes
500g Prunes
100ml strong Earl Grey tea
150ml Armagnac essence 40%
50ml Muscat
For the sweet pastry case
250g Flour
100g Butter - diced
100g Icing Sugar – Sifted
Small pinch of salt
1 whole Egg – At Room Temperature
For the chocolate sabayon
335g Dark chocolate
225g Unsalted butter
3 whole Eggs
4 Yolks
70g caster sugar
For the crème Chantilly
200ml Pouring cream
200ml Thickened cream
Icing sugar to taste
100ml Reserved macerated prunes and juices

For the macerated prunes
Heat the tea, Armagnac and Muscat over a medium heat on top of the stove until quite warm but not boiling. Pour this over the prunes while hot and marinate for at least 6 hours.
Keep to one side until needed, you can keep the prunes macerating for up to a couple of weeks.

For the sweet pastry
Sift the flour onto your work surface and make a well in the centre.
Put in the butter and work it with your fingertips until very soft and fully incorporated.
Add the Icing Sugar and salt, mix well, then add the eggs and mix again.
Gradually draw the flour into the mixture to make a homogeneous paste.
Knead the paste two or three times with the heel of your hand until very smooth. Roll it into a ball, wrap in cling film and refrigerate for a few hours before using.

For lining and baking the tart
Place your flan ring on greaseproof paper on a baker’s tray, and pre-heat your oven to 180°C.
On a lightly floured surface, roll out the pastry into a circle about 2 mm thick.
Roll the pastry around the rolling pin, and then unroll it over the flan ring so as not to spoil the shape. Line the ring with the pastry and pinch up the edges with your fingertips to make an even border standing above the top of the ring.
Now place in the fridge and allow to rest for at least 20 minutes.
Once rested remove the tart from the fridge and prick the base all over with a fork. Place in the pre-heated oven and bake for 10 –15 minutes until golden and crisp all over. Turn the tart a few times during cooking to ensure even cooking. Allow to cool.
Once cold, cover the base generously with the macerated prunes, being sure to save a few for the Chantilly and syrup.

For chocolate sabayon mix
Melt the chocolate over a bain marie, remove from heat and whisk in the butter and leave at room temperature.
In another bowl place the whole eggs, yolks and sugar, whisk to a thick sabayon over bain marie to ribbon stage.
Remove and whisk till cooled slightly add 1/3 to chocolate mix folding in gently.
Now add chocolate mix to sabayon gradually, mixing gently. Pour into prepared tart mould and bake at 160°C for 7 mins.

For the crème Chantilly
Whisk together the two creams until ribbon stage. Add the macerated prunes and juice, then if you like, dust in a little icing sugar to suit your taste. Keep in the fridge until needed.

To serve
Place a slice of tart in the middle of your serving plate, add a generous quenelle of Chantilly and serve.

Go back