Ingredients

Method

• 165 g almond flour
• ¼ t salt
• 20 g cocoa
• 40 g agave sugar
• 1 t vanilla extract
• 70 g ghee, melted
• 1 free-range egg yolk
• 1 T ice-cold water, if necessary
For the filling:
• 150 g ghee, unmelted
• 120 g agave sugar
• 100 g 70-percent dark chocolate, melted in a double-boiler and cooled
• 4 free-range egg yolks
• 1 t vanilla extract
• 4 plums halved, stoned and sliced into a fan shape

Method

Ingredients

1. Preheat the oven to 180°C.

2. Mix the almond flour, salt, cocoa and agave sugar in a bowl. Add the vanilla extract, ghee and egg yolk to the dry mixture. Add enough water to bring the dough together, then press into eight tartlet pans or a 22-cm tart pan.

3. Cover with clingfilm and chill for 30 minutes. Remove from the fridge and bake for 7 minutes (no need to blind bake as the pastry will not shrink). Allow to cool.

4. To make the filling, place the almond meal, ghee and agave sugar into a bowl and beat until smooth. Add the chocolate, egg yolks and the vanilla extract. Beat until combined.

5. Divide the mixture between the tart shells and push a sliced plum half into each tart. Bake for 12 minutes or until set.

Cook’s note: Good-quality diabetic dark chocolate can also be used for this recipe. Raspberries, cherries, blueberries, figs and pears will all make wonderful substitutions for the plums. For a rich chocolate tart with a difference, use the same quantity of ground hazelnuts instead of almond meal and omit the fruit. Sprinkle with toasted hazelnuts before baking. Almond flour and almond meal are available at health shops.