Prune Chocolate And Almond Tart Recipes

ALMOND CHOCOLATE TORTE

Steps:

• Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan. In a microwave, melt chocolate; stir until smooth. Cool slightly. , In a large bowl, beat cream cheese and sugar until smooth. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Beat in melted chocolate until smooth. Fold in whipped cream. , Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours.

PRUNE AND ALMOND TART

Steps:

• At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
• Preheat the oven to 375 degrees.
• Prepare the cream filling. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder. Thoroughly blend the almonds with the egg, sugar, brandy and cream. The mixture should be very smooth.
• Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled, prebaked tart shell. This will seem like a lot of prunes, and you may have to arrange them in two layers. Pour the cream filling over the prunes and place the tart in the center of the oven.
• Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle with confectioners' sugar.

CHOCOLATE, PRUNE AND ALMOND CAKE

Steps:

• Line a 20 cm square cake tin. Melt 225 g of the chocolate and all the butter together in a heavy-based pan over a low heat. Spread the nuts on a grilling tray and toast until the skins begin to blister. Rub the nuts with a cloth, discarding the skins, then return the nuts to the grill til golden brown. When the chocolate is melted, remove from the heat and stir in the nuts, prunes and eggs. Spoon the mixture into the lined cake tin and leave to set in the fridge overnight.
• When completely set, remove from the tin and peel off the paper. Melt the remaining chocolate in a bowl over a pan of genly simmering water then pour the chocolate over the cake and return the cake to the fridge to set. With a large heavy knife, cut the cake in half. Then cut each half into 6 slices making 12 slices in total.

PRUNE & CHOCOLATE TORTE

Steps:

• Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
• Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
• Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
• Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.

PRUNE, CHOCOLATE AND ALMOND TART

Steps:

• Line a 30 cm tart tin with pastry and prick with a fork. Bake blind in the oven at 180°C for 15 minutes or until done.
• Meanwhile tip the prunes, demerarra sugar and wine in a saucepan and simmer for 5 - 10 minutes or until the prunes have absorbed the wine. Set aside to cool, then stuff each prune with broken chocolate.
• Cream the butter and sugar until pale, beat in the eggs one at a time until well incorporated.
• Stir in the ground almonds.
• Spoon the almond filling into the cooked shell and scatter around the prunes, pressing down lightly. Bake the tart in the oven at 180°C for 20 - 30 minutes or until coloured.
• Cool in the tin for 10 minutes before removing the tart. Sprinkle with ground cinnamon.