Dark chocolate, merlot and plum tart.
by Gypsy and the Botanist
I received a whole stack of plums earlier in the week, and had been toying with a few different ideas as to how to use them all. Back in Poland, a common chocolate is dark chocolate filled with dried plums. Here, I’ve connected the plums and chocolate with merlot wine. Deep, rich, velvety, always with notes of beautiful plums. The Sydney weather has been quite gloomy, rainy and stormy, so I’ve added some spices (cinnamon and dried ginger), to give this a little kick.
250g digestive cookies
2.5tsp dried ginger
150g unsalted butter, melted
1kg plums, halved and stones removed
100g brown sugar
0.5tsp dried ginger
400ml merlot wine
Dark chocolate filling
2 egg yolks
100g caster sugar
330g good quality dark chocolate
150g unsalted butter
Starting with the base, heat the oven to 180C. In a food processor, blitz the biscuits, spices and hazelnuts until finely ground. Transfer this into a large bowl, and add the melted butter, and stir through until well combined. In a greased and lined 23cm tart tin, press this mixture up onto the sides. Chill this tin in the freezer for approximately 10 minutes. Remove from the freezer, and bake in the oven for approximately 25 minutes (or until the base feels dry), then set aside to cool.
For the plums, place the halved plums into a saucepan, and add the merlot wine, brown sugar, and spices. Simmer for approximately 15 minutes, keeping an eye on it, and stirring every few minutes. Then add the blueberries and simmer for another 10 minutes. You want to cook the plums so they’re soft, but still hold their shape. Set aside to cool.
For the dark chocolate filling, melt together the butter and dark chocolate in a bowl over simmering water, making sure the bowl doesn’t touch the water in the saucepan. Set aside to cool. Then in a mixer, whisk the eggs and egg yolks with the caster sugar on a medium speed for approximately 5-7 minutes, until creamy and fluffy. Once the chocolate has cooled slightly, add this to the egg mixture, and beat for another 5 minutes, until the mixture is glossy and smooth.
Pour the chocolate mixture into the tart tin, and bake for approximately 20-25 minutes. You want the chocolate to have a slight crust, but not dry out completely. Remove from the oven, and set aside to cool for approximately 10 minutes, leaving the tart in the tin.
Once the tart has cooled a little, arrange the plum halves on top of the tart, along with some of the blueberries. Once the tart is covered, spoon over some of the merlot juice.
Set aside, leaving the tart in the tin for approximately 2 hours. Then remove the tart from the tin, and leave to cool completely on a wrack. For serving, drizzle a bit more of the left over merlot, and decorate with some salvia flower buds.