Caramelized Pecan Prune Tart
Member recipe

Caramelized Pecan Prune Tart

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Serves 6

Serve this to-die for dessert with cream or ice-cream

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  • 1 pack ready-rolled short crust pastry, thawed if frozen
  • 100g/ 4 oz pecan nuts
  • 175 ml/6 fl oz double cream
  • 175g/6 oz sugar
  • 1 tablespoon walnut or pecan oil
  • 175g/6 oz pitted and coarsely chopped prunes
  • 60g/ 3 1/2 oz good quality dark chocolate, broken into pieces melted (optional)


    1. Pre-heat oven 190C, 375F, Gas 5. Roll out pastry on lightly floured surface to a circle 5 cm/2 in
    2. Place in a fluted flan tin. press in firmly, prick pastry with fork and then bake blind 10 minutes, and remove from oven.
    3. Let cool . Mix together the cream, sugar and walnut oil in a pan over a medium heat and simmer until slightly thickened.
    4. Remove from heat. Arrange pecan and prunes in pastry case pour cream mixture on top .
    5. Increase oven temperature to 200C, 400F, Gas 6 bake in oven 30-40 minutes until top is creamy white and caramelized. Remove from oven let cool
    6. Using a fork in a back and forth motion drizzle threads of melted chocolate on to top, and serve.

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