Honeyed Plum Tart
with Chocolate Drizzle
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Plum
50 grams
Chocolate Chips
(Contains Soya May contain Milk)
30 grams
Honey
49.5 grams
Creme Fraiche
(Contains Milk)
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
Nutritional information
Instructions
Preheat your oven to 200°C. Halve the plums, remove the stone and slice the halves into 1cm wide slices. Pop them in a bowl and add the honey. Mix together and leave to macerate for 5-10 mins. TIP: This will soften the plums slightly.
Once the time is up, unroll your pastry (see ingredients for the amount of pastry you need) and place it onto a baking tray lined with baking paper. Arrange the plum slices side by side on the pastry sheet in a single layer. Leave the sugary liquid in the bowl - we'll use it at the end as a glaze. Bake the tart on the top shelf of your oven until the pastry is golden and the plums soft, 15-20 mins.
Ten minutes before the tart is cooked, fill a small saucepan with water about 3cm deep and bring it to a gentle boil on medium-high heat. Put the chocolate chips into a large heatproof bowl. Set the bowl above the pan of water (if the bowl touches the water, just pour a little water out - you don’t want it touching). Heat, stirring occasionally, until the chocolate has melted to a smooth liquid. Set the bowl aside. Once the tart is cooked, remove it from your oven. Spoon the sugary syrup left in your bowl over the plums as a shiny glaze. Slice it up and serve with the chocolate drizzled over and spoonful of creme fraiche alongside. Enjoy!
