Plums have flesh sweet and juicy and contain several antioxidants, like everything, dark purple-blue fruits and vegetables. Eaten raw, in jams or dried as a snack.
Here comes into a tart to a delicious grater flour basis, jam and chocolate cream with a strong presence of almond.
Try it!
Here comes into a tart to a delicious grater flour basis, jam and chocolate cream with a strong presence of almond.
Try it!
| work: 25′ | time: 2h:00′ | medium: |
Ingredients (6 servings)
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Base of the Tart
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Initially we make the dough for the base of the tart. In a medium bowl, sift the flour with the salt. Add the butter, sugar, lemon zest and the egg yolk. Mix with a fork until the mixture resembles breadcrumbs. |
Add the water to bind the crumbs together. We collect the dough without kneading, and spread it with your hand directly into tart Ø22cm (Ø9in), lifting to cover the sides. Refrigerate for one hour. |
Preheat the oven to 180°C (356°F, Gas 4.2). We take the tart case from the fridge, cut a greaseproof paper as large as the diameter of the base and place it on the spread dough. Fill it with porcelain baking balls or beans and bake in the oven for 12 min. Remove the paper with the balls and bake for another 5 minutes. |
For the filling: Beat the eggs well with sugar and almond powder until homogeneous. |
Add little by little melted butter, stirring. Leave aside while you make the chocolate jam. |
Melt the chocolate and mix with jam. Add the cocoa. This mixture is spread on the whole surface of the base of the tart. |
Cut in two the plums and remove the kernel. Place them onto the jam mixture with the cut side up. Pour the filling over and around the plums. Sprinkle with almond flakes. Bake for 35 minutes. |
Zambia Sifaki
