Mazurek – Easter tart with chocolate and prunes
- 150g plain flour
- 40g grounded almonds
- pinch of salt
- 25g caster sugar
- 90g butter, cubed cold
- 1 egg
- 2 drops of almond extract
- 150g dried prunes
- 150g smoked dried prunes (you can replace them with dried prunes)
- 3 Tbsp rum
- 100g milk chocolate, broken into chunks
- 100g dark chocolate, broken into chunks
- 100g double cream
- 50g white chocolate
With your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor for 10-12 second.
Add the egg and almond extract and knead it quickly. Don’t overwork the dough. Wrap it into cling film and refrigerate for at least 30 minutes (you can even prepare it 2-3 days before, or you can freeze it and store it for few months).
Grease a tart case with butter. Dust it with flour. Set aside.
Roll out the dough on a lightly floured work surface until it covers the tart base and its sides. Transfer it gently into the pan. Press the dough evenly into the bottom and sides of the pan. Prick the dough with a fork. Refrigerate for another 20-30 minutes.
Preheat the oven to 200°C/180°C fan.
Line the crust with parchment and fill with baking beans, and bake blind in the oven for 15 minutes.
Remove the beans and bake it for another 3-4 minutes or until golden.
Remove from the oven and let it cool off.Filling:
Cut prunes into strips and soak them in the rum.
Mix the milk and dark chocolates in a medium bowl.
In a small pot boil the double cream and pour it over the chocolates. Stir to dissolve it.
Add prunes and stir to distribute them.
Pour the filling into pastry shell.
Melt the white chocolate over a hot-water bath. Pour it over the tart.