Chocolate tart with plum & rose

CHOCOLATE TART WITH ROASTED PLUM COMPOTE & TOASTED ROSE PETALS

PATE SUCRÉE

75 g butter at room temperature 
50g confectioners sugar
1/2 egg 
15g almond flour
125g all purpose flour
1/2 tsp. salt

ALMOND FRANGIPANE

50g butter at room temperature
50g sugar 
1 medium egg at room temperature (about 50g) 
65g almond flour 
Generous pinch of salt 

SLOW ROASTED PLUM COMPOTE

500g fresh or frozen plums, halved, pits removed 
100g sugar 

THE PLUM, I SUPPOSE GANACHE FILLING

180g fruity 70% dark chocolate (I used Xoco Gourmet‘s Mayan Red)
200g heavy cream 
2 Tbsp. Empirical Spirits “The plum, I suppose” (substitute with Slivovitz, plum or sloe gin)
Pinch of salt

Dried rose petals

Slow roasted plum compote: Preheat the oven to 140C. Mix the plums with the sugar and place in a single layer an ovenproof dish and bake for 1,5 hours until the plums are tender and starting to caramelise. Remove from the oven and leave to cool.

Tart shells: Cream together butter and confectioners sugar. Beat in the egg, then gently stir in flour, almond flour and salt. Be careful not to overwork the dough. Wrap in clingfilm and rest in the fridge for at least 30 minutes. 

Roll out the dough and line six 7,5cm tart rings with the pastry. Trim excess dough along the edges and rest the tart shells for 15-30 minutes in the fridge. Use a fork to prick holes in the bottom of the tart shells. 

Preheat the oven to 175C and prebake the tart shells for 5 minutes. Remove from the oven and leave to cool completely.

Almond frangipane: Beat the butter and sugar together until light and airy, add the egg and beat until combined. Stir in the almond flour and salt and spread a thin layer of frangipane into the cooled tart shells.

Bake for 10-15 minutes, until the frangipane is golden brown. Let cool to room temperature.

Chocolate ganache: Finely chop the chocolate and add to a heatproof bowl. Heat the cream until it is very hot, but not boiling, and pour over the chocolate. Leave for a minute or two, then slowly stir from the center out to emulsify. Add the spirit and season to taste with a pinch of salt.

To assemble: Add a thin layer of plum compote on top of the frangipane and pour over the chocolate ganache. Leave to set.

Toast the rose petals on a hot pan until fragrant, then crush and sprinkle over the set chocolate ganache.