Name: Mocha, walnut and prune tarts
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8
Ingredients: 1 cup (170g) pitted prunes; 2 cup (200g) walnuts; 25 gram butter, melted; 250 gram dark (70%) eating chocolate,broken into small pieces; 300 millilitre thickened cream, plus extra, whipped, to serve (optional); 1 1/2 teaspoon finely ground coffee; 125 gram raspberries; cocoa, to dust

Mocha, walnut and prune tarts

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Serves 8

Prep

25M

Cook

Total

30M

Ingredients

1 cup (170g) pitted prunes

2 cup (200g) walnuts

25 gram butter, melted

250 gram dark (70%) eating chocolate,broken into small pieces

300 millilitre thickened cream, plus extra, whipped, to serve (optional)

1 1/2 teaspoon finely ground coffee

125 gram raspberries

cocoa, to dust

Method

1.Grease 4 x12cm round loose-based fluted tart pans. Place on a baking tray.

2.Place prunes in a food processor. Process until finely chopped. Add walnuts and process to make fine crumbs. Add melted butter and pulse until well combined. Press mixture over bases and sides of prepared pans. Chill for 30 mins.

3.Meanwhile, place chocolate in a small heat proof bowl over a small saucepan of simmering water (do not let base of bowl touch water). Cook, stirring, for 2-3 mins, until melted and smooth. Place cream and coffee in a small saucepan on medium. Bring to boil. Remove from heat. Stir cream into melted chocolate until combined.

4.Pour into chilled tart shells. Chill for 30 mins, until almost set. Top with raspberries and chill for a further 2 hours until set. Remove tarts from tins. Serve with extra cream, if you like, and dust with cocoa.

These indulgent tarts are made for sharing – each tart serves two. Use small strawberries instead of raspberries, if you like.
Note

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