Chocolate Plum Mousse Tart



(yield 1 large tart, 12 portions)


300g plain flour, sifted

80g caster sugar

250g butter, softened

2 egg yolks

1 cup almond meal


Chocolate Filling

600g chocolate

400g butter

2 eggs

8 egg yolks

120g sugar




Combine almond meal, butter, flour and egg yolks in a food processor. Once mixed together, knead the mixture and place on a sheet of baking paper. Keep in fridge until it is cool.


After pastry has rested, roll out on baking paper and add flour so the pastry doesn’t stick to your rolling pin.


Put your pastry into a pastry baking dish. Pad down the edges and blind bake. Cook in your oven for 180°C for about 15 – 20 min.



Melt chocolate and butter over bain-marie.

Whisk eggs, yolks, and sugar until ribbon consistency.

Combine chocolate, butter, egg and sugar, then mix with cherries.

Pour filling into tart shell and bake in oven at 175°C.



Many fruits can be placed on the tart shell before the chocolate mixture is poured in.


Poached pears

Prunes soaked in Cointreau

Candied orange or lemon peel

Fresh or frozen berries