Chocolate Plum Crumble Tart
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr
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Total Time
1 hr 40 mins
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Servings
10 slices
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Calories
3914 kcal
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Course
Dessert
Chocolate Plum Crumble Tart
Description
The Chocolate Plum Crumble Tart begins with a cocoa-flavored yogurt pastry made by combining flour, cocoa powder, and cubes of butter until crumbly before adding thick Greek yogurt to bind the dough. After chilling, the dough is rolled out and pre-baked to create a crisp base. The filling consists of roughly chopped stone-removed plums mixed with brown sugar, flour, and ground cinnamon, which adds warmth and balances the fruit's tartness.
A chocolate crumble topping is prepared separately by blending flour, butter cubes, cocoa powder, dark brown sugar, and rolled oats to achieve a sandy texture. The tart is assembled by filling the baked crust with the plum mixture, then sprinkling the chocolate crumble on top before baking until golden and set. The final texture contrasts a crisp pastry shell with soft, juicy fruit and a crisp, crumbly topping colored with cocoa.
This tart suits dessert servings where a mix of fruit freshness and chocolate flavor is desired. It pairs well with cream or ice cream and can showcase seasonal plums. The recipe suggests freezing leftover pastry dough for future use, managing portions flexibly.
Ingredients
- YOGHURT PASTRY
- 200 g plain flour ½ cups, all purpose
- 30 g cocoa powder ¼ cup
- 200 g butter cut into cubes, 7 oz
- ½ cup Greek yogurt thick
- filling
- 6-8 plums stones removed and roughly chopped, depending on size
- 2 tbs brown sugar
- 1 tbs plain flour
- 1 tsp ground cinnamon
- CRUMBLE
- ½ cup plain flour all purpose
- 100 g butter cut into cubes, ½ cup
- 2 tablespoons cocoa
- ⅓ cup dark brown sugar
- 2 tbs rolled oats
Instructions
- Begin by making the pastry. Place the flour and cocoa in a food processor fitted with a chopping blade and process to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the yoghurt and continue to pulse until the dough starts to form a ball. Remove from the food processor and wrap in plastic wrap and refrigerate for 30 minutes.
- Roll out the pastry until roughly 3mm thick and line a 30cm (12 inches) loose bottomed tart tin. Prick the base with a fork and refrigerate for 30 minutes.
- Make the crumble filling by combining the flour, butter, cocoa, sugar and oats in a mixer fitted with a paddle attachment. Mix until the mixture resembles breadcrumbs. Refrigerate.
- Preheat the oven to 180 celsius (350 Fahrenheit) and line the tart with baking paper and pastry weights or beans. Bake for 15 minutes. Remove the baking paper and pastry weights and bake for another 5 minutes or until the base is dry.
- Make the filling by combining the plums, sugar, cinnamon and flour in a bowl and then arranging over the tart base. Top with the crumble mixture and bake for 35 to 40 minutes or until the juices start to bubble through the crumble topping.
Notes
- Wrap and freeze any leftover pastry dough for future tart making.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 3914 kcal
% Daily Value*
| Calories | 3914kcal | 196% |
| Carbohydrates | 384g | 128% |
| Protein | 54g | 108% |
| Fat | 255g | 392% |
| Saturated Fat | 159g | 795% |
| Cholesterol | 651mg | 217% |
| Sodium | 2230mg | 93% |
| Potassium | 1701mg | 36% |
| Fiber | 28g | 112% |
| Sugar | 140g | 280% |
| Vitamin A | 8930IU | 179% |
| Vitamin C | 37.6mg | 42% |
| Calcium | 416mg | 42% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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