Volteado De Ciruela Con Chocolate

Chocolate Frangipane Plum Tart

For the chocolate pastry:
225g pastry flour
20g cocoa
75g caster sugar
75g cold butter, cubed
1 tablespoons light sour cream
50g dark chocolate, melted over adouble boiler and cooled
1 egg

For the chocolate frangipane:
150g unsalted Butter
130g caster sugar
165g almond meal
4 egg yolks
1 teaspoon vanilla essence
100g dark chocolate, melted over adouble boiler, cooled

9-10 plums, halved and stones removed.

Pre-heat oven to 200˚C fan-forced

To make the chocolate pastry, add flour, cocoa, caster sugar and butter into the bowl of a foodprocessor and whizz until breadcrumbs form. Add the sour cream and egg and cooled melted chocolate and whizz again until combined and a dough forms in the bowl. Add a little more flour if you feelthe dough is too sticky. Remove from bowl, form into a smooth ball, wrap in cling film and chill in the fridge for 30-40 minutes.

While pastry is chilling, make the chocolate frangipane. To do this,add all ingredients into a stand mixer bowl and beat until smooth. Transfer to a bowl and cover with cling film, chill in the fridge for 20-30 mins along with the pastry.

Remove pastry from fridgeand roll out in-between 2 pieces of non-stick baking parchment until approx. .5cm thick – note this pastry will still be a little soft so you may need to piece it together in some parts in the pietin, to aid in the rolling stage, roll in between the paper as opposed to rolling on a floured surface as when you go to transfer it to the pie tin it’ll probably break apart if you skip the paperrolling method.

Line a greased spring form tin (mine measured a rather whopping 28cm x 5cm!) with the pastry patching any parts you have to. Don’t worry too much about patching pastry, I don’t, no onenotices anything once it’s cooked and at the end of the day it’s all about the actual taste and texture of the pastry.

Prick the base of the pastry all over with a fork, then line the case with a...