Chocolate and Prune Tart by Paul Hollywood

We are in mid-Bake Off at the moment, and Paul Hollywood is, as always, striding up and down during the baking, eyeing up the preparation and making the contestants tremble with his steely glare.. thank goodness I'm not taking part!

Tasked with providing puddings for my Reserve Unit's Selection Day, I dived into his Pies and Puds book, and found this delicious Chocolate and Prune Tart.   As I had a spare tart case in the freezer, I didn't make his chocolate pastry, but put it into the recipe below so you get the full Hollywood effect.

It was a hit with the recruits, despite the fact that there wasn't time to soak the prunes overnight - I simply put them into the microwave and warmed them up a bit.  You are probably more organised than I am....

Chocolate and Prune Tart

Chocolate and Prune Tart

Pastry:

7oz/175g plain flour

2 tbsp icing sugar

2 tbsp cocoa powder

4oz/110g unsalted butter, cut into dice

1 egg yolk

1 tbsp lemon juice

2tbsp cold water

Chocolate Filling:

6oz/150g ready-to-eat soft prunes, cut into quarters

1 tbsp brandy

1 tsp vanilla extract

2 floz/50ml boiling water

3oz/75g dark chocolate, broken

4floz/125ml double cream

8oz/200g mascarpone

2 medium eggs, beaten

The day before (if you spot this in time!), put the prunes, brandy and vanilla in a bowl, pour on the boiling water and leave to soak for several hours.  If time is short, simply bung the bowl into the microwave and give it a minute’s heat. 

Make the pastry – blend dry ingredients, rub in the butter with your fingertips until it looks like breadcrumbs.  Mix the egg with the juice and water, make a well in the centre of the flour mix and pour it in.  Using one hand, mix it all together, adding a bit more water if it is too dry.  Knead gently.    Chill for 20 minutes.  Line a 9” loose bottom flan case.  Chill again.   Heat the oven to 200 deg C and bake blind for 15 minutes, then remove the parchment and beans and return to the oven for 8 minutes.  Paul recommends keeping a small bit of pastry back to fill in any cracks after the tart case has cooked. 

Turn the oven down to 180 deg C.  Melt the chocolate and cream together (I put mine into the microwave), stirring occasionally.  Take off the heat and leave for 3 minutes, then beat in the mascarpone and eggs.  Paul says to use a balloon whisk to remove any lumps.  He’s right!   Stir in the prune mixture, plus any juices.

Bake for 20-25 minutes until nearly set – it should have a wobble.  Leave to cool in the tin.  Serve at room temperature with a spoonful of cream (only a spoonful, Paul?)